How to make
Boil the rice in water. Strain it. Put 2 1/2 cups (600 ml) of milk along with the sugar on the stove. Beat the yolks with the starch and the remaining milk. Add the rice to the milk with the sugar and leave it to boil for ten minutes.
Then, while stirring at all times, add the yolk mixture. Stir, until the pudding thickens. Add the pre-soaked gelatin in a little water and mix.
In a bowl, crumble the sponge cake and add the honey. Mix well, so that it moistens. Put the crumbs in a cake tin with removable bottom and press them down well to form a sponge cake layer. Pour the rice pudding on top and smooth it out well. Put the cake in the fridge to set for a few hours.
Cut the strawberries into cubes and spread them over the cake. Soak the gelatin in 2/5 cup (100 ml) of water.
Then melt it in a water bath and add it to the rose syrup. Mix well and pour it carefully over the strawberries.
Place the fruit cake back into the refrigerator for another 2-3 hours, or until it has completely set.
To easily transfer the cake into a suitable plate, cover the mold with cling film.
The rice cake with strawberries and rose syrup is ready.
