Mix the three flours together with the baking powder and salt, then sift all of them together. Use a mixer to work the softened Risolì together with the icing sugar, then add the egg yolks and finally the sifted flours together. Leave the dough to rest in the refrigerator.

Toss the pears in a pan with Risolì, add the sugar and caramelise. Add rum, flambé then flavour with the cinnamon and finish with pine nuts and sultanas, washed and softened in warm water.

Mix the rice flour, lupin flour, hazelnut flour, muscovado sugar, cinnamon and salt. Add the Risolì, not too soft, cut into pieces, and form a crumble.

Line the cake tins with the shortcrust pastry, pierce the bottom and fill with the pears. Cover up to the top with crumble.

NO. PORTIONS: 
45 pieces

BAKING: 
170°C for 25 minutes

STORAGE: 
3 days at +4°C

STORAGE AT -18°C: 
6 months