Pear cake with caramel

1. 

flour medium 5.25 oz (150 g) • all-purpose flour / plain flour 5.25 oz (150 g) • sugar granulated 3.5 oz (100 g) • chicken egg 1 pc • cream curd 7 oz (200 g) • baking powder for gingerbread 2 tsp • whole milk 3.5% 1.1 cup (250 ml) • unsalted butter 3.5 oz (100 g)

Melt the butter and let it cool. Sprinkle, put and pour all the ingredients into a deeper bowl.

2. 

Whisk the dough until smooth.

3. 

unsalted butter • flour medium

Spread it into the cake form or smaller baking tin greased with butter and floured.

4. 

pear 8.75 oz (250 g)

Peel the pears and cut them into slices.

5. 

lemon 1 pc

Place them immediately on the dough and sprinkle them and the whole cake with lemon juice.

6. 

Bake in preheated oven at 340°F (170°C) for about 50 minutes.

7. 

sugar granulated 3.5 oz (100 g)

Heat sugar until it turns into caramel.

8. 

whole milk 3.5% 2 tbsp • unsalted butter 1 tbsp

Add milk, butter and stir until smooth.

9. 

Pour the caramel on pears and partly even on the baked cake. If the caramel becomes too stiff, then return it to low heat for a while before you pour it on the cake.

10. 

Let it cool until caramel slightly stiffens.