Pear cake with saffron

Description

Incredibly fragrant pear cupcake with a subtle hint of orange will not leave anyone indifferent. Moist crumb and crispy crust. A true delight.

Ingredients

Pear

2 piece
Liqueur

1 Tbsp
Saffron

0.5 tsp
Butter

150 g
Yolk egg

4 piece
Brown sugar

100 g
Egg white

100 g
Flour

175 g
Leavening agent

2 g
Powdered sugar

100 g

Cooking

Pear peel and core. The flesh cut small cubes.

Saffron soaked in orange liqueur

Mix the softened butter with the icing sugar and egg yolks until smooth.

Weigh 100g fine brown sugar

Proteins combine with sugar, a little whisking in a small saucepan, put in a water bath, heat the egg-sugar mixture while stirring continuously to 60 degrees. Remove from heat and beat with a mixer until fluffy foam. Allow to cool.

Sift flour together with baking powder. Connect the oil mixture with the flour, add the saffron liqueur, stir gently mount protein mixture, stir with a spatula from the bottom up, add the pears, again mix gently. Put the dough in the form laid with baking paper. Bake at 170 degrees for 45-55 minutes. Readiness check wooden stick.