About 20 pieces

For the dough:
200 g flour
* 100 g peeled, ground almonds
* 75 g sugar
* 1 package Dr. Oetker vanilla sugar
* 150 g butter or margarine

For the topping:
3 sheets of white gelatin
* 2 packs of rice for Classic Style (sweet food)
* 800 ml milk * 750 g strawberries
* 2 packs unsweetened glaze, red
* 4 ml tablespoons sugar
* 500 (½ l) of apple juice or water
* 400 g whipped cream
* 1 pack Dr. Oetker vanilla sugar
* 1 teaspoon sugar
* 2 packs of Dr. Oetker cream stabilizer 250g strawberries
* powdered sugar * 20 g lemon balm may

Method:
pass for the pastry flour, almonds, sugar, vanilla sugar and butter or margarine in a mixing bowl. The ingredients with electric mixer with dough hook on lowest first briefly, then by working well at the highest level.

then on a floured work surface into a smooth dough. Place the dough in cling film wrapped around 30 minutes in the refrigerator.

Meanwhile, preheat the oven. Top and bottom heat: about 200 ° C, hot air: about 180 ° C.

Place the dough on a baking tray (30 cm × 40 greased, lined with baking paper) and roll out several times with a fork. The baking tray in the preheated oven slide. The Knetteigboden bake about 15 minutes .

place the baking sheet to a wire rack. The Knetteigboden to cool.

soak gelatine For the topping according to package instructions. Rice pudding according to package instructions, but cook only with 800 ml of milk. The gelatine and dissolve easily in the hot milk while stirring rice. Rice ground to cool.

clean strawberries, rinse, drain well, remove stems, cut in half and spread with the cut side down on the Knetteigboden. Prepare glaze of powdered sugar and apple juice or water, a cast iron according to package instructions. The casting to cool to spread the strawberry halves and leave.

cream with vanilla sugar, sugar, and whip it until stiff and fold into the rice mass. Creamy rice pudding to give the strawberry halves and flatten it. The cake for about 2 hours in the refrigerator.

clean strawberries, rinse, drain well and let stalks. About 100 g of puree strawberries with powdered sugar and pour into a small freezer bags. A small corner cut off. Strawberry puree to the rice-dot lining.

remaining strawberries in half, spread the cream and milk rice. The cake into pieces and garnish as desired with abgespülter spotted and dry lemon balm.

Strawberry Rice Pudding sections