Sweets & Baking
Flaó eivissenc
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Fresh cheese and mint make Flaó one of the most unique desserts in the Balearic Islands. The crispy base has a fragrant, light filling.
Timing
- Preparation: 30 min.
- Baking: 35-40 mins.
- Wait: at least 120 min. (30 min. dough cooling + 90 min. cooling down)
Estimated nutrition
per serving · Calculated for 8 servings.
- Energy
- ≈ 425 kcal
- Protein
- ≈ 11.4 g
- Carbohydrates
- ≈ 52.5 g
- Fat
- ≈ 18.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- For the base: 240 g wheat flour · ≈ 240 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 80g sugar · ≈ 80 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 80 g soft butter · ≈ 80 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 1 egg size M · ≈ 50 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 1 tbsp water as needed · ≈ 15 g · Assumed quantity / reference product
Trinkwasser (N110000) - For the filling: 450 g ricotta or well-drained mild cream cheese · ≈ 450 g · Assumed quantity / reference product
Ricotta, Molkeneiweißkäse, mind. 45 % Fett i. Tr. (M741600) - 3 eggs size M · ≈ 150 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 150 g sugar · ≈ 150 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 15 g fresh mint leaves, finely chopped · ≈ 15 g · Assumed quantity / reference product
Mint, raw (MT:06.259) - 5 g additional butter for greasing the mold · ≈ 5 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000)
Not included in the base calculation
- 1 pinch of salt · Salt or small seasoning amount; no salt/micronutrient calculation
- grated peel of 1 organic lemon · Aromatic / small seasoning or colouring amount
- 1 pinch of cinnamon · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the base: 240 g wheat flour
- 80g sugar
- 80 g soft butter
- 1 egg size M
- 1 pinch of salt
- 1 tbsp water as needed
- For the filling: 450 g ricotta or well-drained mild cream cheese
- 3 eggs size M
- 150 g sugar
- 15 g fresh mint leaves, finely chopped
- grated peel of 1 organic lemon
- 1 pinch of cinnamon
- 5 g additional butter for greasing the mold
Instructions
- For the base, quickly knead the flour, sugar, butter, egg and salt. If necessary, add 1 tablespoon of cold water. Cool in foil for 30 minutes.
- Preheat oven to 180 °C top/bottom heat. Grease springform pan (24 cm) with the additional 5 g butter; Roll out the dough and line the base and 3 cm high edge.
- Mix the ricotta, eggs and sugar until smooth. Chop the mint very finely, fold into the mixture with the lemon zest and cinnamon.
- Pour the filling into the tin, smooth it out and bake for 35-40 minutes until the center is set and the surface is lightly golden brown.
- Remove from the oven and let cool for at least 90 minutes. Carefully remove from the mold before serving.
Tips
- It is better to use mint fresh; Dried mint can easily seem too dominant or bitter.
- Various fresh sheep and goat cheeses are traditionally used. Ricotta is a deliberately milder German cuisine version.
