Description
Wonderful autumn dessert: a light cake soaked in caramel and tender, still juicy pear...
Ingredients
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Butter
150 g
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Sugar
80 g
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Chicken egg
2 piece
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Sour cream
3 Tbsp
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Flour
200 g
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Leavening agent
1.5 tsp
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Vanilla sugar
1 pack
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Salt
1 pinch
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Pear
2 piece
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Butter
20 g
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Sugar
50 g
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Lemon juice
1 Tbsp
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Water
25 ml
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Walnuts
1 handful
Cooking
Peel the pears peeled, cored and cut lengthways into 6-8 pieces.
In a pan melt the sugar, water, lemon juice and butter. Once the sugar has dissolved, add the pears and mix by slightly shaking the pan. Wait for the light Golden color of caramel, and then immediately remove from heat. Set aside the pan aside to cool.
For the test. Butter, sugar and vanilla sugar beat well with a blender (or mixer). Still whisking, add the eggs one by one. Salt.
Then add sour cream and again beat well.
Sift flour with baking powder. And gradually adding to the molten mass, to prepare the dough.
Put the dough in the form (diameter-20cm) for baking. From above to lay the pears, sprinkle the pear with caramel and sprinkled with crushed walnuts. Bake the pie in a preheated 180°C oven for 35-40 minutes.
To give the cake a little to cool in pan, then carefully remove. Make tea or coffee and serve!...
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