All you need to do very quickly, so the photos are few, but the cooking process is so simple that no difficulties should arise. The first step is preparing the filling. Pear peel and core and cut into slices or cubes. Cherry free from seeds. If using frozen berries, thaw them in advance. In a frying pan or a saucepan with a thick bottom to pour water, 20 ml, add 40g of sugar. When the sugar has completely dissolved, place the prepared fruit. Caramelizing them on high heat until the liquid is cooked off. While the filling cools, prepare the dough. 150 g butter beat on highest speed of mixer until fluffy mass. Pour the whole, 250 g of sugar and again beat for 10-15 minutes until fluffy and full dissolution of sugar.

Not stopping to whisk, add the eggs one at a time

Flour together with baking powder, salt and vanilla to sift carefully. From the whipped butter and sifted flour depends largely on the quality of the product, so you need to pay attention to this. In whipped mass add half of the dry ingredients and stir with a spoon only until they are dissolved. Long as he doesn't start to form gluten. Add half of the prepared pumpkin puree. The photo shows how thick it should be. Mix gently. Add remaining half of dry ingredients, mix again. And again pumpkin puree. All mix gently, to preserve the airiness of the test.

Prepare form for baking. Put it on a sheet of parchment, brush with butter or oil. These cakes are best oven in a circular shape with centre in the middle, but I was not suitable, so I used a regular square 30*30 cm Prepared pastry evenly spread in prepared pan. Put the cooled filling. Bake pie at 180 degrees for 30 - 40 minutes. Be guided by your oven. Fruits while baking the pie down on the surface and formed small cracks.

Ready the cooled cake and gently (very delicate!), remove from the mold and, if desired, decorate or sprinkle with powdered sugar. You can call the hotel and drink tea!

The piece closer.