Cook the rice in milk and then let it cool
Beat the egg yolks with the sugar and fold in the whipped egg whites
Add the chopped almonds, pine nuts, rice, grated lemon zest, liqueur, and vanilla sugar
Pour the mixture into a cake tin lined with parchment paper
Bake for about 45 minutes at a temperature of 180-200 degrees
Cake tin
Pan
Blender
Italia
| Energy (kcal) | 209.75 |
| Carbohydrates (g) | 24.32 |
| of which Sugars (g) | 22.14 |
| Fat (g) | 9.01 |
| of which Saturates (g) | 3.56 |
| Protein (g) | 7.54 |
| Fiber (g) | 0.68 |
| Sale (g) | 0.11 |
