21.   Gradually pour in the olive oil, stopping once or twice to scrape down the sides with a rubber spatula.

22.   Heat until completely melted, stirring with a rubber spatula.

23.   If the crisp is still sticking in places, carefully work a heatproof rubber spatula underneath to free it.

24.   If some marmalade sticks to the pan, scrape it out with a rubber spatula and put back on the cake.

25.   If the garlic seems too stringy, push it through a wire mesh colander with a rubber spatula.

26.   In another bowl, whisk together eggs and vanilla and using a large rubber spatula stir eggs into flour mixture to form a dough.

27.   Leaving an inch border on all sides, spread the cheese mixture evenly with a rubber spatula over one square of dough.

28.   Lightly smooth over top with rubber spatula.

29.   Mix in flours with rubber spatula to create stiff, wet dough.

30.   Now add the puree to the beaten egg whites and use a rubber spatula to fold the puree into the whites to form a smooth mixture.