Nut-pear cake

Nut-pear cake

Nut-pear cake

Original, tender and very juicy cake! Every time it turns out differently. And a lot depends on the pears.


For sponge cake:

1 Cup powdered sugar
180 g butter
4 eggs
100 g pancake flour
1 tbsp baking powder
100 g ground almonds
5 ripe pears
For the filling and decoration:

250 ml cream for whipping fat content of 35%
0.5 cups sugar powder
1.5 tbsp lemon juice
1 protein


Separate the yolks from the whites. Whip butter with sugar, add yolks, mix well. Flour mixed with baking powder and almonds. Gradually, stirring all the time, to enter into yolk mixture.

Beat egg whites into foam, gently stir a third of the proteins in the dough. Then add the remaining proteins.

Preheat the oven to 180°C. Grease two round shape with a diameter of 20 cm, cover with parchment. 4 pears peel, cut into cubes. Half add into the batter, mix well.
Spread the dough forms, flatten a surface. Bake for 35 minutes to allow the cakes to cool.

To prepare the filling. Cream vzbit in a lush foam.

Add the remaining chopped pears, stir.

The first layer is placed on a sheet of parchment. Put the resulting stuffing and cover with the second Korzh.

Mix the icing sugar with protein and lemon juice and fluff the resulting cake frosting. To shift to the dish. Pear clean, cut into thin, long strips and decorate the cake.

On the sides you can sprinkle almond flakes.

Bon Appetit!

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