1 small glass of Calvados liqueur (you can substitute it with Grand Marnier or another favorite)
1 pinch of cinnamon
1 pinch of salt
powdered sugar
PROCEDURE
Boil the milk with the vanilla and cook the rice over low heat for about 35 minutes or until the liquid is absorbed (if it should be consumed before the end of cooking, add more hot milk). Remember to stir often. Add the grated lemon zest and stir. Turn off and let cool.
Beat the egg yolks with the sugar. Add the soft butter, almond flour, liqueur, cooked rice, cinnamon and peeled and diced apples. Add the sifted corn starch, rice flour and yeast.
Beat the egg whites until stiff with a pinch of salt and add them to the mixture with a spatula and movements from the bottom upwards.
Wash and dry the strawberry grapes and mix them into the mixture.
Butter and flour a 26 cm mould (if you have a smaller mould and have some mixture left over, you can cook it separately in single-serving moulds or prepare only 2/3 of the ingredients) and pour in the mixture.
Cook at 180° for approximately 45 minutes (do the toothpick test).
