Delicious cake from quick cream cheese pastry and pears, poured over with sweet caramel.
No. of servings
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.
Whisk the dough until smooth.
Spread it into the cake form or smaller baking tin greased with butter and floured.
pear 8.75 oz (250 g)
Peel the pears and cut them into slices.
lemon 1 pc
Place them immediately on the dough and sprinkle them and the whole cake with lemon juice.
Bake in preheated oven at 340°F (170°C) for about 50 minutes.
sugar granulated 3.5 oz (100 g)
Heat sugar until it turns into caramel.
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.
Let it cool until caramel slightly stiffens.
|all-purpose flour / plain flour||5.25||oz||150||grams|
|baking powder for gingerbread||2||tsp||2||teaspoon|
|whole milk 3.5%||1.1||cup||250||milliliters|
|whole milk 3.5%||2||tbsp||2||tablespoon|