— 4 eggs
— 120 g of sugar
— 120 g flour
— 60 g butter
— pinch of salt
— 1 tsp vanilla extract

For the cream:
400 ml cream 35%
— 140 g icing sugar (more if like sweet)
— 1 tsp vanilla extract
— 2 tbsp lemon juice

— 800 g of pears cooked in a sugar syrup (proportion of water and sugar 2:1)
— jelly cake (or made on the basis of agar)
— 70 g chocolate chips (dark chocolate to cut with a knife for cleaning of vegetables)PLUM-PEAR CAKE


Method of preparation:
Place eggs in a heatproof bowl, add the sugar and vanilla, put the bowl in a water bath and beat until the mixture is light and thick enough to leave a trail on the surface.
Remove from heat and continue whisking to cool.
Enter the sifted flour with a pinch of salt 2-3 reception.
Melt the butter, let cool slightly and pour gently into the dough.
Put the dough in a greased form and bake at 170 degrees for 25-30 minutes, until the cake will not become Golden. It needs to be firm but springy.
Ready cake cool and cut in half.

Syrup left over from cooking the pears, soak a biscuit.

Whip cream with powdered sugar, add lemon juice and vanilla.
Grease pie crust 2/3 of the cream, put on it sliced pear(half), top cover with the second cake layer and brush with remaining cream top and sides of cake.
Beautifully put remaining pears and pour the jelly cakes (prepare according to instructions on the package).
Sprinkle the cake from all sides with chocolate shavings. To soak for 20 minutes and send in the refrigerator for at least 40 minutes.

Enjoy your tea!

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