Method of preparation

• BASE:

  Pronto Flamenco Gluten Free 1000g
  Butter 500g
  Eggs 500g
  1. Whisk all the ingredients in planetary mixer at medium speed for about 4 minutes.
  2. Pour the mixture into the mold and make a medium layer.
  3. Bake at 170 ° C for 40 minutes.
  

• INSERT:

  CrumbOlé Lemon as needed
  1. Form a layer of CrumbOlé a few millimeters high. Do not compact.

• TOP:

  Pastry Fillings Pineapple
  1. Pour the Pastry Filling over the mold and make a layer of a few millimeters (depending on the thickness of the fruit pieces in the product).
  2. Cut out a circle of baking paper and place it on a pre-buttered baking pan.
  3. Make a layer of Pastry Filling and carefully level, add a layer of CrumbOlé and cover with Pronto Flamenco mixture.
  4. After baking, flip the pan upside down and let cool.