Boil long grain rice with milk, whipping cream and honey (1). Allow to swell at a low temperature for about 45 minutes, placing the lid diagonally on the saucepan. Remove peel from apples, cut into quarters, remove core and cut diagonally into slices. Boil apple slices with a little water and cook at low temperature until tender. Season with cinnamon and leave to cool. Fry the almond flakes in a frying pan. Beat the egg whites with the honey (2) until very stiff, fold in the flaked almonds. Lightly grease a gratin dish (2 liters capacity). Put half of the cooked apple slices in it. Layer rice pudding and apple compote alternately. Finally, spread the almond meringue mixture on top. Bake in the oven at 150 degrees for about 15 minutes. Spread evenly on plates. Dust with powdered sugar.