In autumn, when the days become shorter, and outside the window you can see rain much more often than the sun, baking Cakes with pears and pudding mass It becomes a real way to improve your mood. A beautiful smell of vanilla rises in the house, and it gets warmer from the hot oven. The dessert is simple, but resembles the best homemade pastries of mother or grandmother. This A combination of a crunchy bottom with juicy pears and velvet pudding cream. Such a fruit cake fits for every occasion – for afternoon tea, after Sunday dinner or for a snack to work. It’s a classic at its best, that’s why it’s never bored.
For baking cakes, it’s best to choose harder and slightly immature pears. Such fruits retain their shape, do not soften and do not release too much juice. The dough remains elastic and does not turn into Zakalec. When creating desserts It is worth reaching for varieties such as a conference, Lukasówka, Klaps or Commission. They all bear high temperatures perfectly and gain delicacy during baking.
The perfect dough pear should be firm (with a compact structure) and with an aromatic smell. Leave mature and more juicy specimens better for preserves, where they will work perfectly. Baking with pears taste best when the fruit is still early -autumn – then they have natural sweetness, and they are not very mature and therefore soft. Of course, the fresher the fruit, the better the effect.
It is also worth remembering that pears blend well with spices – vanilla, cinnamon, cardamom and nutmeg. They have a delicate taste themselves, so they need accessories to get it a bit. The cake also takes on an extremely autumn character, and during baking throughout the house a beautiful aroma rises.
The cake with pears and the pudding mass simply always comes out And really many people like it. Shortcrust pastry, cream pudding and delicate pears blend well with each other. The vanilla pudding version is the most classic, but you can also use cream or caramel pudding. The recipe is very universal – I recommend preparing a similar baking, but Whether . Each version has its own unique charm. The dough does not require sophisticated ingredients or too much work – but you need to have some time to prepare shortcrust pastry. Nothing prevents you from making them in the evening, and in the morning continue the next steps of the recipe. The dough can be eaten cold or hot when it cools down a bit. The pudding mass will then be more liquid.
Ingredients:
Shortbread:
- 600 g of cake flour,
- a copy of a teaspoon of baking powder,
- 3 tablespoons of powdered sugar,
- 200 g of butter 82% (well chilled),
- 4 yolks,
- 2 tablespoons of cold water,
- A pinch of salt.
Pudding mass:
- 800 ml of milk,
- 1/3 cup of sugar,
- 2 teaspoons of vanilla sugar,
- 2 x Packaging of vanilla pudding in powder (2 x 40 g),
- a teaspoon of potato flour,
- 2 yolks (optional).
Additionally:
- about 6 pears (rather harder),
- 2 tablespoons of lemon juice,
- Powder sugar for sprinkling (optional).
Method of performance:
Prepare a shortbread cake. Remember that butter and eggs should be cold, removed from the fridge just before preparing the dessert. At the beginning, sift the flour together with powdered sugar and baking powder on the kitchen countertop or board. Pour salt and add cold butter cut into small cubes. Make a cavity in the middle of the flour, stick the yolks and pour cold water. Knead into a uniform cake as soon as possible. Form in a slightly flattened ball, cut into two parts (only a little larger than the other) and both wrap in cling film. Put the greater part in the fridge, and smaller in the freezer – for about 2 hours.
When you remove the dough, get up for about half an hour Preparation of pudding mass. Pour a glass of milk and pour the rest into the pot. Pour sugar and vanilla sugar into the dish (I also added a little vanilla grain to overclock the taste, but you don’t have to do it), start heating and mix so that the sugar dissolves. Pour a glass of milk into a bowl. Pour all the pudding powder, potato flour and yolks. Mix thoroughly so that the ingredients combine and that no lumps remain in the mass. When the milk in the pot begins to cook, reduce the heat and stir, pour in the prepared mass all the time. Keep on the burner for a while, to thicken the pudding. Set aside from heat.
Peel the fruit, the seed nest. Cut the pears into large pieces or slicessprinkle with lemon juice.
Take the dough out of the fridge. Place the cake tin with a diameter of about 30 cm with baking paper. If the dough is flexible, tear off the pieces and Stick the bottom of the mold with it. If it got hard, you can grate them on a large grater and lightly press with your fingers to connect in the form. Put in the oven preheated to 180 degrees Celsius (in top-down mode) and Bake for about 20 minutesuntil slightly browned. Do not turn off the oven.
Remove the baked bottom and Put pears on it. Pour the pudding mass. Then remove the second part of the dough from the freezer. Grate the dough on large mesh sawsthat evenly distributed crumble arise on top. Put back in the oven (180 degrees Celsius, up-down mode) and Bake for 40-45 minutes until the upper layer of dough is brown. After this time, remove and cool. You can decorate the cake with pears and pudding with powdered sugar before serving if you like sweeter desserts.
Source: NowowoPuje.pl
