so pear cake

Cake way too easy pear.

The way pear cake is a gourmet recipe that will allow you to use fresh pears or syrup.

Fans of this fruit will appreciate.

INGRÉDIENTS:

Génoise:

• 4 oeufs
• 100g de sucre en poudre
• 100g de farine
• 1 teaspoon & rsquo; vanilla flavor

Diplomat cream:

• 50cl de lait
• 2 egg yolks
• 3 cuillères à soupe de sucre en poudre
• 1 cuillère à soupe de maïzena
• 1 gousse de vanille
• 30cl de crème liquide

Garniture:

1 can of pears in syrup

des amandes effilées

PREPARATION:

Pastry cream:

• Heat the milk with the split vanilla pod in 2.
• Dans un récipient, mix the egg yolks, sugar and cornstarch.
• Dès que le lait est chaud, remove the vanilla pod and pour it over the preparation. Mix and pour everything back into the saucepan.
• Return the preparation to heat and thicken to obtain a cream..
• Leave to cool completely and set aside.

Génoise:

• Dans la cuve du robot, whisk the eggs with the powdered sugar and the vanilla flavoring so that your preparation triples in volume.
• Add the flour and mix quickly with a whisk.
• Pour your dough onto a baking tray covered with parchment paper and bake for 10 minutes à 180°C.
• Let the sponge cake cool.

Montage:

• Assemble the cream chantilly, take a part that you will keep in the fridge; the rest you mix it with the pastry cream delicately. You get a diplomat cream.
• Cut 2 squares of sponge cake on the baking sheet.
• Deposit the 1 square in a pastry setting, on a presentation dish, and soak it in the pear syrup using a brush.
• Garnish with diplomat cream and spread evenly.
• Place pears cut into pieces.
• Cover with diplomat cream.
• Soak the 2nd square of sponge cake with the syrup and place it on the cream.
• Cover with diplomat cream.
• Put your cake at minimum costs 2 heures.
• Unmould by removing the frame.
• Decorate your pear tree with flaked almonds all around the cake and pipe the rest of the whipped cream on top.

I am participating in the Cuisine Challenge: The Pear in all its forms!