Autumn cake

Description

"Autumn time, eyes charm..." the Yellow leaves and red clusters of Rowan's beautiful, every year nature gives us this beauty. I love autumn with its bitter smell of fallen wet leaves and bright colors. The artists transferred their feelings onto the canvas, and I wanted to bake a light and beautiful cake. I present to you the cake that pears and cranberries create innovative and win-win combination of flavor. Welcome!

Ingredients

Butter

120 g
Sugar

70 g
Chicken egg

3 piece
Flour

150 g
Leavening agent

1.5 tsp
Pear

500 g
Butter

2 Tbsp
Sugar

1 Tbsp
Vanilla sugar

20 g
Lemon juice

1 Tbsp
Cranberries

10 Tbsp
Jelly

1 pack
Sugar

2 Tbsp

Cooking

First, prepare the filling. Pears to peel, remove the middle with seeds. Solid pear grate on a coarse grater if soft pears - cut into thin strips, to throw lemon juice.

In a pan melt the butter, put the pears, sugar and to extinguish long, so that the pears are soft but not collapsed. If there is a lot of juice, drain it into a glass, it is still useful to us. Try sugar, I had a very sweet pear, so it was enough and one incomplete spoon of sugar, if unsweetened pears, add sugar to taste.

Berries compote to drain in a sieve to drain liquid. If necessary, you can add dried cranberries, which need to pre-soak it in hot water for 10 minutes and then drain in a sieve. If you have fresh cranberries, it is better to use fresh.

In hot pan pour the vanilla sugar, add the lemon juice and caramelizing a couple of minutes. Add the cranberries, mix well, whole berries crush with a spoon and a little stew.

Prepare the sponge cake. Soft beat butter with sugar, gradually adding the eggs. Add the flour with the baking powder, a pinch of salt, stir. The bottom of a split mold for cake diameter 20-22 cm vystelit baking paper, the walls a little oil. Half of the dough spread on the bottom of the form. Arrange the stuffed pears.

The dough was pretty dense, so the rest of the dough, add a little juice from pears, which we poured in their fire, until the dough has the consistency of thick cream, and it was no problem to spread on the surface of the pears.

Put the form in preheated oven and bake at 175 degrees approximately 35-40 minutes. To check the readiness with a match.

Hot case put the stuffing of cranberries (if frozen, have it slightly warm).

In the liquid, which is left of the cranberry compote (250 ml) to prepare jelly according to instructions on the pack. As soon as the jelly begins to thicken, pour it over the cranberries and put the cake in the refrigerator for two to three hours.

As soon as the jelly hardens completely, you can remove the cake from the mold and serve.

Bon appetit!

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