Ingredients
- 1 kg boiled pears
- 500 g milk
- 445 g caster sugar
- 300 g fresh cream
- 100 g orange juice
- 100 g flour
- 100 g soft nougat
- 100 g ladyfinger biscuits
- 30 g corn starch
- 4 pcs yolks
- 3 pcs eggs
- icing sugar
- butter
- lemon
- cinnamon powder
For the recipe of the sponge cake with pears, wash 1 pear and cut it into thin slices; arrange them, without overlapping them, on a baking tray lined with baking paper; sprinkle them with a little lemon juice, sprinkle them with icing sugar and bake them at 100 ° C for 1 hour. Prepare a syrup by boiling 600 g of water with 100 g of orange juice and 250 g of granulated sugar. Peel the remaining pears and cut them in half lengthwise; remove the core and cook them in the syrup for 30-35 minutes.
Whip the eggs with 115 g of granulated sugar in a frothy mixture; mix 100 g of sifted flour and distribute it in a hinged mold (ø 22 cm) covered with lightly buttered and floured baking paper. Bake at 180 ° C for about 20 minutes. Bring 500 g of milk to a boil and pour over the 4 beaten egg yolks, also adding 80 g of granulated sugar, corn starch and grated zest of 1/2 lemon. Bring back to the heat and cook stirring, until the cream begins to thicken. Blend 250 g of pears in syrup, mix them with the cream and let cool. Cut the sponge cake into rectangles of about 10 × 3 cm.
Dip the sponge cake and ladyfingers into the pear cooking syrup. Whip the cream with 1 tablespoon of icing sugar. Fill the cup, alternating the sponge cake, the pears in syrup, the ladyfingers and pieces of nougat. Finish with the pear cream and complete with the whipped cream, the baked pear slices and a sprinkling of cinnamon.
This recipe has already been read 218 times!