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Gluten-free pineapple tranche

ingredients

servings

10

Butter

115 oz

Brown sugar

150 oz

Eggs

2 unit

Rice flour

70 oz

Potato starch

20 oz

Tapioca flour

10 oz

Sodium bicarbonate

2 oz

Iodized salt

2 oz

Pineapple

280 oz

Desserts from Italy

Gluten-free pineapple tranche

Gluten-free pineapple tranche

vegetarian with eggs with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gluten-free pineapple tranche

Small twin tortillas ideal for picnics or parties

Gluten-free pineapple tranche step 1

step 1

In a bowl mix sugar and butter with whips. Once mixed, add the eggs.

Gluten-free pineapple tranche step 2

step 2

Sift and incorporate the dried ingredients until a homogeneous mixture is obtained.

Gluten-free pineapple tranche step 3

step 3

Insert the pineapple pieces into the dough.

Gluten-free pineapple tranche step 4

step 4

Prepare a rectangular or square baking tray with an oven paper, or if you like, you can grind and sip it. I used a 6 portion (2030) domopak pan, but you can also use a 20cm / 22cm square.

Gluten-free pineapple tranche step 5

step 5

Bake at 180 ° for about 25-30 minutes. Always try the needle to check the cooking because all the ovens are different.

Gluten-free pineapple tranche step 6

step 6

Let it cool a few dozen minutes before slicing and cutting it off. A generous powdered icing sugar and mashed potatoes are ready to be served.

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