Description
Delicious cake with pear filling, just perfect for a Cup of hot tea! The recipe is designed for two pies that are the size both fit on the classic pan. My advice to you, dear cooks, bake both, you will not regret!
Ingredients
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Flour
400 g
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Yogurt
200 g
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Butter
250 g
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Chicken egg
1 piece
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Pear
6 piece
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Lemon
0.5 piece
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Sugar
50 g
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Cinnamon
2 tsp
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Flour
30 g
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Butter
30 g
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Sugar
30 g
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Almonds
30 g
Cooking
Of flour and soft butter with your fingers to make crumbs. Add the yolk (the picture two of the yolk, but the egg is caught with two yolks), yogurt and knead the dough. Cover it with a towel and leave at room temperature until you make the filling.
Pear clean, cut into thin plates. Add to the pot, add sugar, juice and zest of half a lemon and a little put out to tender.
Stuffing cool, if pear will give a lot of juice, it needs to be drained, it is still useful to us.
A rested dough is divided into two parts. Each piece out thinly, place on the baking paper.
My pear gave a lot of juice, I surface test just in case, sprinkled with grated on a grater carrot. You can use crushed biscuits or crackers, but not necessarily.
On the dough spread the filling almost to the edges, sprinkle with cinnamon. On each side a few times to wrap the dough to the center, together with the filling, leaving a free middle of the cake.
The top and bottom edges of the dough to wrap. Both the cake together with the paper peridotite on a baking sheet. Lubricate the edges of the whites whisked with a fork. To make the topping: flour, sugar and butter grind into crumbs. Sprinkle with crumbs open part of the pie top, add almonds.
Bake cakes in preheated oven at 180 degrees for 25-30 minutes. Finished cakes remove from the oven and brush the edges of the remaining pear syrup.
Pies and delicious warm or cold. Bon appetit!
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