Pear and Cream Cake

58 min
0 Persone
58 min
INGREDIENTI: per 0 persone
  • 1 lb all-purpose flour
  • 7 oz butter
  • 7 oz sugar
  • 2 eggs
  • 1 package baking powder
  • ½ package vanilla powder (or vanilla extract)
  • ½ cup Strega liqueur
  • 1 ¾ lb pears
  • 1 teaspoon margarine
  • 7 oz confectioners sugar
  • 1 lemon
  • ⅝ lb whipped cream
  • salt

With the flour, yeast, grated lemon rind, melted butter (not hot), the yolks worked to a cream with the caster sugar, and the egg whites whipped to stiff peaks (with a pinch of salt), prepare a soft dough, to be poured into a greased oven-dish and baked in a preheated oven at 350°F, for about 40 minutes. Peel the pears, grate in large slivers and cook briefly with the margarine, the juice of the lemon, the icing sugar and the vanillin. When cooked, leave to become warm, then cut in half, sprinkle with the liqueur and fill with the pear compote. Cover the cake with whipped cream and keep in the fridge until the moment of serving.

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