French Pear cake with almonds.


350g puff pastry

100g butter

40 g sugar

3 pears

2 eggs

50g ground almonds

60 g flour

1 tbsp Roma

1 tbsp almond petals

for decoration: icing sugar


1. Roll out puff pastry on the table, lightly flour pripylennom.

Put it on a baking sheet, cut the excess at the upper edge. Take in the refrigerator for 20-30 minutes.

2. Wash, peel pears. Cut in half and cut the seed pods.

Melt in a pan 40 grams of butter. Put the halves of pears and stew under the lid for 10 minutes, once flipped.

3. Preheat oven to 190 degrees. Cover the dough sheet of baking paper, fill to dry beans and bake dough preform 10 minutes. Then remove the paper and beans.

4. Beat 60 g of butter and sugar, ground almonds and 50 g flour into a homogeneous mass. Enter eggs and rum (or brandy), whisking.

5. Pour the resulting mass on the cake, put on a half pear slices down and put in the oven for 30 minutes. Then reduce the temperature to 150 g and sprinkle petals of almond cake and bake another 15 minutes.

Before serving, sprinkle with powdered sugar.

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