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UPSIDE DOWN CAKE WITH PINEAPPLE AND CRUMBOLÉ

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Ingredients:

  • Pronto Flamenco Lactose Free
  • Butter
  • Eggs
  • CrumbOlé Lemon
  • Pastry Filling Pineapple

            Method of preparation

            • BASE:

              Pronto Flamenco Lactose 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.

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