Torta di pere e rum
Ingredients 8-10 pieces
120 grams of soft butter
100 grams of cane sugar
2 medium size eggs
225 grams of flour (spelt is good)
8 grams of baking powder
100 ml whole milk
Padding
3-4 pears (Williams)
juice of 1 lemon
50 grams of cane sugar
1 tablespoon of rum
20 grams of cane sugar
Topping
powdered sugar
from 20-22 centimeters
🕐 30🔪 60 ⏱️ 60 ✋ 👩🏼🍳 👩🏼🍳
1. Preheat oven static setting to 180 degrees. In a 20-22 centimeter springform pan, "wedge" baking paper on the bottom and then grease the walls still with butter.
2. Using a mixer or in a food processor, mix the softened butter with the sugar.
3. Add the eggs 1 at a time and stir well.
4. Sift the flour with the baking powder into the mixture and continue to mix gently.
5. Finally, add the milk and let it mix for a while more so that it is a nice smooth mixture. If necessary, add a pinch of salt.
6. Wash the pears and do not peel them. Cut the pear into four pieces, clean them (remove stalk, core) and cut each quarter back into small slices. Put all the slices in a bowl.
7. Drizzle the lemon juice over the pear, the cane sugar and then the tablespoon of rum.
You can do all this before you make the dough or while the dough is running in the food processor.
8. Now keep 1/3 of the pears behind.
9. Mix 2/3 of the pears with the dough. Also add the liquid left in the bowl. Mix everything well but gently.
10. Put the dough in the springform pan, smooth it out and place the remaining pears on top of the cake, arranged in a tile fashion. Then sprinkle another 50 grams of cane sugar on top.
11. Place the cake pan in the center of the preheated oven (static setting). Let bake for 30 minutes. Then put the oven in ventilation mode (also at 180 degrees) and bake for another 30 minutes.
12. Remove the cake from the oven and let it cool in the mold.
13. Sprinkle powdered sugar over the cake and serve.
👉🏾 Je kunt de bovenkant van de taart ook bestrooien met een mengsel van poedersuiker en kaneel of poedersuiker en cacao. Allebei lekker.
Comments