You will realize only by the name that this cake can not be bad - a successful combination, very soft and fragile dough, perfect in any season, but especially in the pear season.
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Separate the egg whites from the yolks.
Whisk the egg whites.
Add sugar and soft butter to the yolks, mix well.
Pour the milk, mix.
Then add the flour and baking powder, mix.
Incorporate the egg whites with more careful and slow movements, from top to bottom.
Divide the dough thus formed into 2 bowls, in one of them add the chopped chocolate.
Lay a baking tray with baking paper (my tray was 28cm in diameter).
Pour the chocolate dough into the tray and distribute it evenly.
Cut 2 pears into thin slices and place them over the dough.
Pour the other half of the dough over the pear layer, spread evenly with a spoon.
Put the slices from the other 2 pears on top.
Bake the cake for 40-45 minutes in a preheated oven at 160-180 degrees, until it passes the toothpick test and is browned on top.
After it has cooled completely, place it on a plate, you can optionally decorate it with powdered sugar.
And a section, I think quite representative :)
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