Description
Dear cooks, I offer the recipe is very delicious and beautiful cake. This recipe is very old, I found it in the book about the cuisine of the Austro-Hungarian Empire, which was surprised to learn that, for example, in the 19th century of pear in pastry was more popular than apples. But now, fashion for pears again. What I personally don't mind it.
Ingredients
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Pear
3 piece
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Chicken egg
4 piece
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Sugar
200 g
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Sunflower oil
100 ml
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Vanilla sugar
20 g
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Cocoa powder
30 g
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Yogurt
200 ml
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Flour
300 g
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Leavening agent
2 tsp
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Lemon juice
2 Tbsp
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Water
500 ml
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Powdered sugar
2 Tbsp
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Salt
1 pinch
Cooking
Three large pear peel, remove core and cut into fairly large pieces. Cover with cold water with lemon juice.
Three separate eggs into whites and yolks. Beat the whites with a pinch of salt, then add padovano sugar and beat until shiny peaks tight. Sift flour and mix with baking powder.
Whip the egg yolks with the remaining sugar and vanilla sugar until obtaining a light-weight, add whole egg and whisk. Continuing to whisk, add postpone sunflower oil without smell and yogurt. The resulting liquid mixture turns add the flour and whipped egg whites, stirring gently. Puff dough.
The third test is to pee into a bowl, add the cocoa and stir thoroughly. If the dough will be thick, add another teaspoon of sunflower oil.
In cake pan put the white dough, arrange the pieces of pear, upstairs to put the dark dough. This operation should be carried out three times.
A form of fruitcake to put it into the preheated oven and bake at a temperature of 160 degrees for about an hour. In the end, you can allow the temperature to 180 degrees. In my oven the cake was baked for 72 minutes. So after 50 minutes of baking you need to check the readiness of the cake using wooden skewers.
The finished cake to cool in the form, then remove from the mold and sprinkle with powdered sugar.
Enjoy your tea!
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