pear cake with vanilla sauce #recipes

You get this beautiful cake first recipe of the New Year. While pears are in season cook over a delightful tea time with vanilla sauceyou can make. Fruit cakes have a special plan if you don’t usuallyin the fridge now is shaping up to cross the starting material according toin our kitchen. Pear cake prepared in this manner was. Now lasttheir time living, not quite ripe pears when I saw the cakeI decided to do. Recently my muffins with butter to dome, I prefer to siviyagli some of the cakes in terms of flavorfirst come, chop puff puff it’s more of a texture, butter cake withthe texture more intense, this according to him is very involved with your loved one and what you preferyou need to select the recipe. Butter the recipe for this cake by following my adviceyou would use. Cake I made with my favorite cake, butif you wish to prepare with the handcuffs, stay on top of the pearsthe way you can serve. The same recipe with plum, apricot, andpeach cakes can also be made. The cake without the sauce, or other saucesalso (chocolate or caramel) can be prepared. Our recipe is as follows;

For the cake;

– 3 eggs

– 2/3 cup granulated sugar

– 100 g melted cooled butter

– 3 ripe pears

– 1.5 cups flour

– 1 packet of baking powder

1 teaspoon vanilla extract

– A pinch of salt

Vanilla Sauce:

– 1 cup milk

– 1 egg yolk

– 1 teaspoon cornstarch (delete)

– 2 tablespoons granulated sugar

– 1 teaspoon vanilla extract

– 1 teaspoon butter



Cream the eggs and sugar until the consistency of unbeaten are a light amber color. We are adding vanilla extract. In a deep bowl, flour, our, baking powder and salt, sift and mix. Continue adding flour, whisking the cake batter piece by piece in our mix. We’re feeding the dough by adding melted butter and then in 3-4 cm pieces. Lightly grease with butter unladig our pattern we are weaving. Finally we chopped the pears into large cubes and gently peel off the dough and sprinkle on the cake, we’re dipping into our. We’re baking in the oven, preheat to 160 degrees for 50-60 minutes. We’re releasing from the mold after it is cooked when it gets mild mild.

Vanilla Sauce:

Our milk along with vanilla extract heat until boiling point, flavor, we will go thoroughly into the milk. In a separate bowl egg yolks, sugar and corn starch and slowly add milk, mixing thoroughly we’re on our, we’re cooking on the stove and once again we take a homogeneous consistency. The moment condensation starts, turn off the stove, add the butter and mix the cake and we’ll leave. In order to avoid the formation of the Shell in this process with stretch film. we’re closing. Over here direct and close between the container should not be left to share in. Our service we are doing our sauce poured onto the cupcakes when it cools. Bon Appetit.

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