For the countertop: separates ouale. Beat the egg whites hard with a pinch of salt and when they are hard add 5 tablespoons of fructose, vanilla and baking powder. Continue beating until smooth. Rub the yolks with the oil and water and put them over the egg whites. Then add the almonds and sifted flour and mix gently. Put it in a form greased with oil and lined with flour, then put it in the oven.
Separately, the pears are cleaned, cut into 4 and boiled in a liter of water with 5 tablespoons of fructose until soft. If the water decreases, add half a liter of syrup at the end. Leave to cool.
Separately beat the whipped cream with the yogurts, 5 tablespoons of fructose, vanilla and whipped cream hardeners, until they harden well, then add the white gelatin soaked for 10 minutes in cold water. Mix well.
Cut 6 pieces of pears into small pieces and add to the yogurt cream and let cool. When the top is baked and cold, syrup it in the form with 100ml pear syrup (cold), then put all the yogurt cream and place the rest of the pears as you wish.
Make red gelatin with pear juice and place on top of pears. It's getting cold. When the gelatin has set, take the cake out of the mold and place it on a plate.
Pear Cake - RecipesCake with caramelized pears and nuts
I prepared this Cake with pears and caramelized nuts, with fluffy sponge cake and pears, a kind of cake turned upside down in two layers to which I added a cranberry with ground walnuts and covered with fresh cream, for a very special occasion:
on October 3, 2009, in rainy weather and a cold typical of a beautiful autumn day, somewhere in the afternoon, in a room full of relatives and friends (I think about 90-100 people had gathered in the wedding hall and outside & # 8230 we were shocked by the mass of people who came to celebrate with us this civil union) I was becoming Mr. and Mrs. Constantin & # 8230 says & # 8230 because I don't remember much, I don't know what I signed and what I said, I was so excited.
Some notes on ingredients and how to prepare:
- I used pears from my grandmother in the country, they are a bit sweet so I added a little sugar before putting them in the trays. If you want to add lemon juice for a sweet-sour taste, keep in mind that lemon juice keeps the fruit strong and may not bake properly in the oven, so I recommend using lemon juice sparingly.
- use baking trays WITHOUT removable edges because the fruit will leave its juice during ripening and the fruit juice may drain from the tray directly into the oven
- I did not use baking powder for sponge cake so I recommend that you beat the egg whites very well before adding the sugar and mix with the sugar until it melts completely in the egg whites.
- attention and to ripening: I have an electric oven that I always use on the ventilation function, so I baked the cake at 170 degrees (if you use the top-down function or have a classic gas oven, I think 180 degrees is enough) for 25 minutes with a variation of 5-8 minutes depending on the type of oven
- 5-6 ripe pears + 2 tablespoons sugar
- 200g granulated sugar
- 50ml water
- 100g ground nuts
- 4 separate eggs
- 130g granulated sugar
- 3 tablespoons oil
- a pinch of salt
- 2 sachets of granulated sugar
- 130g flour
- I turned on the oven at 170 degrees and prepared 2 round baking trays (do not use baking trays with removable edges) with a diameter of 22-24 cm.
- I took care of pears: I peeled and shredded 5-6 ripe pears and cut them into slices, I added 2 tablespoons of sugar (if the pears are very sweet, you can skip this step) then I put them in the 2 forms of baking.
- I made a caramel of sugar and a little water (I added water so that the sugar caramelized slowly and evenly), when the sugar caramelized and got a nice, coppery color, I added the ground walnuts and mixed. Then I spread the walnut caramel evenly over the pears in the trays.
- Then I took care of sponge top: I separated the 4 eggs, I beat the egg whites with sugar until I got a hard foam, I mixed the yolks with salt and oil. I added the yolks over the beaten egg whites, I added the vanilla sugar and gradually I added the flour, stirring slowly, from the bottom up, taking care not to lose the volume (Careful I did not put baking powder).
- I spread the sponge cake dough evenly over the pears and caramel.
- I put the 2 trays in the preheated oven for 25-30 minutes.
- After passing the toothpick test, the 2 countertops are left to cool for 15-20 minutes, then the edges of the countertops are detached from the cake forms, they are turned over on 2 plates and left to cool definitively before being decorated with cream.
- For whipped cream: In a cold bowl, beat the cold liquid cream until it hardens and add the 3-4 tablespoons of vanilla powdered sugar.
- I distributed the cream evenly over the two countertops with pears and walnuts, but I kept a few tablespoons of cream for the edges of the cake.
- I decorated the cake with ground walnuts on the edges and left it to cool overnight before the other one and serve it.
I hope you liked my proposal, and if you have any questions about how to prepare or the ingredients used for this Cake with pears and caramelized nuts, are at your disposal for any questions. Do you have a favorite birthday cake recipe? You would also like to see other cakes reproduced here on the blog or on my channel Youtube ? By the way & # 8230 Don't forget to visit me on my channel Youtube and subscribe so you don't miss future videos.
Until the next sweet recipe, I wish you success in everything you propose, a lot of peace and Have fun!
How to make pears boiled in wine, the star of the show "Chefs with knives"
Historically, wine pears are a traditional dessert from the Beaujolaise wine region, located north of the French city of Lyon. At the beginning of the 19th century, there was already a recipe, known as "housewife compote".
The fruits were boiled in a bowl with red wine, sugar, a piece of cinnamon, cloves until they got "wrinkles". Nowadays, more "brave" chefs also add bay leaves, ginger, allspice or even peppercorns.
Citrus slices are another popular ingredient for flavoring mulled wine. It should be noted that the pears have a firm texture, not too ripe, and are cooked at room temperature, not fresh from the refrigerator. Cabernet Sauvignon is a good choice for red wine, and Chardonnay or Chablis for white wine.
Dessert with fruit and caramel
- 175 g sugar (for caramel in the pan)
- 150 g cream 30% fat (for the caramel in the tray)
- 6 matching pears
- 4 eggs
- 100 g sugar
- 100 g of flour
- 75 g nuts
- 1 teaspoon baking powder
- 1 teaspoon very finely grated ginger
- 100 g sugar + 75 g cream 30% fat (for caramel)
- 250 g mascarpone
- 200 g whipped cream
We prepare the first caramel, in which we will put the pears: we put the caramelized sugar in a double-bottomed saucepan, over low heat. From time to time, mix with a wooden spoon. When working with burnt sugar we must be vigilant because it can cause severe burns. When it becomes copper, pour the cream on top and mix until completely homogenous.
Set aside and let cool. We line a tray with a diameter of 24 cm with baking paper. We peeled the pears, we cut them in half, we took out the seeds. Pour caramel into the pan and place the pear halves on top.
Put the tray in the preheated oven at 180 degrees Celsius, 10-15 min. During this time, we make the countertop. Mix the eggs with the sugar until they increase in volume. Add flour, baking powder and coarsely chopped walnuts.
Pour the dough over the pears bathed in caramel and bake at 180 degrees, about 25 minutes, until nicely browned.
Once removed, the cake is left to cool and then we turn it over on a plate. Remove the baking paper and wait for it to cool completely.
For decoration we use caramel prepared as above, only in slightly smaller quantities. We leave it to cool and put it in a bag.
Mix the cream for the cream and mix it with the mascarpone. Decorate the cake with mascarpone and caramel, evenly distributed.
Fake pear cake (no egg)
Another simple dessert (without egg) and rich for the weekend. It is very similar to a shoemaker, although it has the crisp touch that rolled oats or muesli (additional fibers). Use firm pears Could we put an apple?
Ingredient: 1 cup and a half (a measure and a half) flour, 1 cup sugar, 1 cup and a half milk, 4-5 pears, quarters, 4 tablespoons rolled oatmeal or muesli, 1 teaspoon yeast, 1 teaspoon salt, 1 teaspoon of 4 spices (cinnamon, cloves, nutmeg and ginger powder), 100 g butter, vanilla ice cream, whipped cream or accompanying cream
Preparation: Turn the oven to 180 ° C. In the container in which we are going to make the cake, spread the butter and put it in the oven so that it melts. Meanwhile, mix the flour, sugar, yeast, salt and spices. Add the milk and beat with a whisk or a mixer. We must have a light and homogeneous cream. Add the oats or muesli and mix so that it is distributed.
Pour the dough over the butter that has already melted. The butter will float through the dough and that's the idea. Arrange the pear quarters (cleaned and pitted) spread all over the dough and bake for about 30 minutes or until a sharp toothpick-like insert in the center comes out clean. Serve hot with a tablespoon of vanilla ice cream, sour cream or cream (hot or cold).
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Full article: Recetin »recipes» Desserts for children » Fake pear cake (no egg)
► Preparation of pear mousse
Gelatin is hydrated in cold milk. Sprinkle the pear cubes with liqueur (or rum) and mix. The yolks mix well with the sugar. Add the pear puree and put the mixture on the fire, over a low flame, stirring constantly, until it heats up, then set aside. www.simonacallas.com Hydrated gelatin is liquefied by placing it in the microwave for 3 seconds, then pouring into pear cream and homogenizing. Allow to cool, then incorporate the whipped cream with a spatula, and at the end incorporate the pear cubes. Pour the composition over the counter, level it and put it in the fridge.