Very yummy and airy Pears Cake. Light cream is perfectly combined with juicy and fragrant pears.
- 200 g flour
- 100 g butter
- sugar 50 g
- 1 egg
- zest of one lemon
- 1 tablespoon nutmeg wine
- 3 pears
- 250 ml of muscatel
- sugar 50 g
- 350 ml Muscat
- sugar 100 g
- 4 egg yolks
- 10 g of starch (1 heaped teaspoon)
- 20 cm form
For a start it is necessary to clean the pears, cut in half, remove seeds, put them into a saucepan, fill with sugar and pour the wine. Simmered until tender and cool in the syrup.
To test the combine put the flour, butter, sugar, zest and chop into crumbs. Then add the egg and nutmeg, knead until the dough into a ball stick together. The finished dough roll out on floured table and we shift into the form.
Now gently presses it against the walls and the rolling pin is rolled on top form, cut off the excess dough, and the dough «engaged» for the top of the form and will not slide during baking. Put baking paper, pour on top of the goods — rice or beans. Bake at 390 F for 15 minutes, remove the paper from the balls and bake another 7-8 minutes or drying out the bottom.
While the foundation is baked, prepare filling. Corolla, not beating, stir yolks, starch and sugar, pour in Muscat. Pour the hot fill basis, bake at 320 F for 40 minutes. Middle, finished cake should shake like jelly, but not be liquid. Leave the cake in the refrigerator for a day. Then, cut the pear slices and arrange on top of the cake.
The syrup from pears boil down until thick and smear them cake, pour the jelly or cake.
You may also enjoy Coconut tart