Pear Cake with almond cream

Pear Cake with almond cream.


The basis:
-Flour – 200 g
-Cold water – 2-3 tablespoons
-Cold oil – 110 g

Almond Cream:
-Peeled almonds – 190; cup
-Sugar – ¼ cup
-Butter – 5 tablespoons
-1 whole egg
-1 egg white
-Almond extract – ½ teaspoon
-Pears – 3 pieces
-Lemon juice

-1 tablespoon water
-4 tablespoons apricot jam


1. In a food processor, whisk together the flour and butter to a loose crumbs. Pour cold water. The dough should begin to knit. Turn dough out onto a work surface, knead and blindly from the disc. Wrap with cling film and place in refrigerator for at least an hour (2 days).
2. Roll out the dough into a thin disc with a diameter baking pan (about 23 cm) and place into shape.

3. Heat the oven to 190 degrees.
4. In a blender grind the almonds. After the addition of each new whip ingredient: butter, egg + protein + almond extract. Beat the final.
5. Pour the cream on to the baking pan.

6. Pears pre-clean, cut out the core and cut in half and cut into small slices. Sprinkle pears with lemon juice, to shift them into the cream with a spatula. Slightly flatten them into the cream.

Bake for 50-55 minutes. Make sure that the stuffing was captured and became a golden brown.
In a small saucepan, heat water or brandy and jam. Use this mixture to lubricate the hot cake for shine.
8. Cool to room temperature and serve.

Enjoy your tea!


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