Description
Is it possible to imagine the Christmas holidays without baking? I offer tender, juicy on the inside, almond-pear cake. We and 10 minutes is not delayed..
Ingredients
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Flour
150 g
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Cocoa powder
1 Tbsp
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Butter
125 g
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Powdered sugar
140 g
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Yolk egg
1 piece
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Almonds
50 g
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Pear
2 piece
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Dry white wine
100 ml
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Corn starch
1.5 Tbsp
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Water
40 ml
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Cream
100 ml
Cooking
The flour with cocoa sift slide on the work surface in the middle to make a recess. Add 50 g icing sugar and the yolk. Around place the diced butter. Chop all the knife to receive the crumbs.
Add the almonds and with your hands, quickly knead the dough. Divide into 4 pieces, wrap it in clingfilm and put in the fridge for 30 min.
Dissolve the starch in water to avoid lumps.
Pears clean and cut out the core, cut into cubes. Put in a small pan, sprinkle with powdered sugar, pour in the wine and bring to a boil.
Thicken with starch pears, remove the mixture from the heat and let it cool down.
The dough thinly roll out on a floured surface. Cut out 4 dough circles (0.4-0.5 mm) for bottom of molds. From the remaining dough cut out 4 strips (0,3 mm). They pave the walls of the molds forming the sides.
Cookie cutters on the dough pear stuffing and bake for 25-30 mins at 180*C
Remove from the oven, allow to cool slightly and gently remove from the mold. Leave to cool completely.
Whisk cream +1 tsp starch+ 1 tbsp of powdered sugar.
To isolate the cream on top of cake, sprinkle with powdered sugar and decorate with mint leaves.
If you are preparing this cake for children, replace the wine into sugar syrup (100 ml water+100 g sugar)
Bon appetit!
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