Pear Frangipane Cake
by Editorial Staff
This classic frangipane recipe is so delicious that it makes you want to repeat it over and over again.
Cook: 1 hr 50 mins
Servings: 8
Ingredients
For the dough:
- Flour – 200 g
- Powdered sugar – 65 g
- Butter – 130 g
- Egg yolks – 1 pc.
- Salt – 1 pinch
For the cream:
- Butter – 85 g
- Vanilla sugar – 100 g
- Ground almonds – 150 g
- Flour – 2 teaspoon.
- Eggs – 1 pc.
- Egg whites – 1 pc.
For the pears:
- Pears – 4 large pcs.
- Sugar – 180 g
- Water – 600 ml
- Lemons – 1 pc.
- Cinnamon – 1 teaspoon.
- Cloves – 1 teaspoon.
- Vanilla sugar – 2 teaspoon.
- Salt – a pinch
Directions
- Mix the butter, flour, salt, and powdered sugar.
- Add the egg yolk and make the dough.
- Roll out the dough and place it in a round mold, then put it in the fridge for 30 minutes.
- Bake the dough for 20 minutes at 200 degrees.
- While the dough is in the fridge, can prepare the pears: peel and stone them and cut them in half lengthwise.
- Put the sugar, spices, and lemon juice into the water and bring it to a boil on the stove. When the syrup comes to a boil, put the pears in it, turn down the heat, and simmer them for 10 minutes. Let the pears cool down, dry them, and make transverse incisions.
- Prepare the frangipane by mixing ground almonds, butter, sugar, flour, and eggs and mixing all together until smooth.
- Place the cream and the pears on the prepared dough, and bake the cake for 35 minutes at 180 degrees until the filling turns dark.
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