Rice Cake (Rice Flan)

Mix the moldy dough with flour, butter, sugar, egg, and a hint of vanilla; mix gently without overworking

Shape into a ball and let it rest in a cool place for 30 minutes

Cover the bottom and sides of a cake pan with the dough

Place a white paper sheet on top and fill with raw beans to prevent the dough from shrinking and falling apart

Bake in a moderate oven for 30 minutes

After baking, remove from oven and let it cool

When cooled, remove the beans and paper sheet

For the filling, heat the milk over low heat and add rice and a pinch of salt

Once the rice is cooked but not mushy, remove from heat and season with sugar, butter, half of the crystallized fruit in small pieces, egg yolks, and sweet liqueur, mixing gently with a fork

Finally, add the beaten egg whites

Pour this mixture into the moldy dough, baked and cooled, smooth out with a knife and bake in a low oven for 15 minutes

Let it cool completely outside of the oven, remove the ring and let the cake slide onto a plate

Dress with the remaining crystallized fruit

Use a springform pan with a removable bottom.