INGREDIENTS
- For the mass:
- – 400 g of flour.
- – 1 pinch of salt.
- – 200 g of butter.
- – 4 yolks.
- – 2 tablespoons of cream.
- For the Frangipane:
- – 125 g of butter.
- – 1/2 cup of powdered sugar.
- – 2 egg whites.
- – 1/4 cup of flour.
- – 3/4 cup of processed almonds.
- – 1 cdita of lemon zest.
- For the filling:
- – 6 contemporary pears and plums.
- – 1 cup of sugar.
- – 1 egg.
- Extras:
- – 4 tbsp peach jam.
- – 4 tbsp of sugar.
- – 4 tbsp of water.
- – Cream or iced c/n.
- – 100 g of slivered almonds.
- – Sugar to sprinkle c/n.
As at all times, it’s a pleasure to have the genius cooking-recipesdolliirigoyen and her scrumptious recipes on this system! Immediately he taught us how one can put together this RUSTIC PEAR AND PLUM CAKE .
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Process:
1.For the dough: Work the flour along with your fingers with a pinch of salt together with the very chilly butter reduce into cubes. When the preparation is sanded, add the yolks and cream. Knead shortly till it kinds a ball, wrap in plastic wrap and let it relaxation for roughly half-hour within the fridge.
2.For the Frangipane: Beat the butter with the powdered sugar till it is vitally creamy. Add the egg whites, half a cup of flour and the almonds. Fragrance with lemon zest. Combine effectively and reserve.
3.For the filling: Stretch the dough in a spherical on floured butter paper. Prick with a fork and depart a border. Cowl the middle with the frangipane.
4.Lower the pears and plums in half, take away the middle and divide into eighths. Prepare in a round form over the filling. Convey the sides of the dough up and in direction of the middle with the assistance of the parchment paper and paint them with egg. Sprinkle all the floor with sugar. Cook dinner within the oven preheated to 180ºC for 25 to 40 minutes.
5.To assemble the dish: Sprinkle the sides with powdered sugar, paint the middle with the decreased jam and scatter slivered almonds on prime. Serve a portion on a plate with toffee. Accompany with a dollop of cream or ice cream.
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