Description
Lush autumn cake with crunchy walnuts and sweet pears is my gift for Nadya Navely. This option I had to cook for imeninnitsu for spelt flour but it is cooked and wheat.
Ingredients
-
Butter
250 g
-
Flour
375 g
-
Chicken egg
5 piece
-
Salt
1 g
-
Baking powder
3 tsp
-
Milk
4 Tbsp
-
Sugar
200 g
-
Vanilla sugar
1 pack
-
Walnuts
100 g
-
Pear
750 g
-
Lemon juice
4 Tbsp
-
Walnuts
50 g
-
Powdered sugar
2 tsp
-
Butter
1 Tbsp
Cooking
Products for the dough must be at room TEM-ry, remove from the refrigerator two hours before cooking. Soft beat butter with sugar, pinch of salt and vanilla sugar until creamy and smooth (approx. 5 min.)
The bushings in eggs one by one, whipping a lot after each egg for 1/2 min.
Flour mixed with baking powder and gradually add to the batter in 3-4 hours, alternating with milk.
Dried nuts porability with a knife and add to the dough
A baking sheet (30 x 40 cm) oil to cover the bottom of a baking paper, lay out and flatten the dough
Filling. Pear peel and cut into slices of 1 cm, sprinkling them with lemon juice. I have a Japanese pear with firm flesh and hard rind. The number of pears need to be regulated on the basis of their variety and richness.
Lay out slices of pear on the test
Sprinkle with nuts, chopped with a knife. Bake pie in a preheated 180*C oven for approx 30-35 minutes Readiness check splinter, focusing on it will turn brown Bochkov.
To give the cake to cool and sprinkle with powdered sugar.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.