Description
Simple pastries with fragrant pear and subtle lemon note for evening tea with the family. I want to give this cake a wonderful, attentive, sincere Scullion Light subsidii66. Sveta, thank you for the friendship and pleasant conversation.
Ingredients
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Butter
180 g
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Flour
100 g
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Corn flour
100 g
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Brown sugar
160 g
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Leavening agent
2 tsp
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Pear
2 piece
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Lemon
1 piece
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Powdered sugar
130 g
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Chicken egg
3 piece
Cooking
Lemon zest to RUB on a small grater. Pears cut into small pieces and pour over the juice of half a lemon.
Measure the required amount of sugar. For the caramel taste, I use cane sugar "Demerara" TM "Mistral".
50 g butter (from the total) to melt in a deep frying pan or saucepan, put the pears, add 20 g of sugar, stew on low heat for 5 minutes. If pears are very juicy, as I do, to strain off the resulting syrup and cool.
The remaining softened butter beat with 140 g of sugar. Then one by one enter the eggs, each time beating well with a mixer.
Add lemon zest and two kinds of flour and baking powder. Mix well.
The batter should be like thick cream. Add the pears to the batter, mix well. The form to lay baking paper and put the dough. I used a form with the size of 27.5 x 17.5. Bake pie in a preheated 180 deg. the oven for 40-50 minutes.
In a Cup pour the powdered sugar and gradually add to it squeezed from second half of lemon juice (about 2-3 tbsp). Pour the resulting pie glaze.
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