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Pear cake with caramel

Pear cake with caramel

    

Delicious cake from quick cream cheese pastry and pears, poured over with sweet caramel.

Cook

No. of servings

Ready in

60 min.

Difficulty

medium

 

Categories:  Pastry  

 

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.

Bon appetit!

all-purpose flour / plain flour5.25oz150grams
baking powder for gingerbread2tsp2teaspoon
chicken egg1pc1piece
cream curd7oz200grams
flour medium5.25oz150grams
flour medium-
lemon1pc1piece
pear8.75oz250grams
sugar granulated7oz200grams
unsalted butter1tbsp1tablespoon
unsalted butter-
unsalted butter3.5oz100grams
whole milk 3.5%1.1cup250milliliters
whole milk 3.5%2tbsp2tablespoon

 

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