Maybe you’re wondering what Chef is up to these days? He’s dealing with cakes. :)))))
This recipe came in handy, because otherwise I would have had to stress you with a coffee with amaretto or maybe a fruit tart… But don’t worry, we’ll see in the next episode… 🙂
So today we have a clean disaster recipe for the silhouette, but good for everything. With a thick walnut top, a layer of pears and a light cream of mascarpone with cream.
Ingredients: 125g melted butter, 50g brown sugar, 5g starch (1 teaspoon), 350g roasted ground walnuts, 140g flour, 6 eggs, 200g sugar, 1 baking powder, 8g salt, 300ml cream, 250g mascarpone, 4-5 pears, 200g almond flakes. Optional: cinnamon and cardamom.
Dough: mix the walnuts in a bowl with the flour and baking powder. In another bowl beat the eggs with the sugar, salt and half of the butter until the sugar melts; then add the walnut mixture with flour and mix with a spatula.
Pour the other half of the melted butter into the cake pan and sprinkle starch mixed with brown sugar. Arrange the sliced pears (quarters) and pour the dough on top.
Bake at 180 degrees (medium heat) for about 50 minutes or depending on the oven provided (check with a toothpick).
When it is taken out of the oven, turn it over a plate until it is hot, then let it cool completely.
Cream: whip the cream with the mixer, then mix with mascarpone. It coats the cake, pre-cooled. Sprinkle the roasted almond flakes on the side and refrigerate for at least 4 hours.
8-12 servings come out. Wonderful. 🙂 To enjoy it with coffee with friends on zoom. 🙂