Creamy Pear Pie with Soufflé

Delicate pie with creamy fruit filling under a cloud of airy soufflé. This cake can even be called a cake, it is so tender, it just melts in your mouth. And making this cake is quite simple.

Ingredients

• butter (100 g in the dough and 150 in the filling) 250 g
• sour cream 70 g
• wheat flour (170 g in the dough and 50 g in the filling) 220 g
• baking powder 1 tsp
• sugar 150 g
• egg white 3 pcs.
• icing sugar 3 tbsp
• pear (without peel and core) 450 g
• vanilla sugar (sachet) 15 g

Directions

1. Beat sour cream and butter until smooth, combine with flour mixed with baking powder. Knead the dough.
2. Cover the bottom of the mold with baking paper, distribute the dough in the shape, forming the sides. The size of the mold is 22 cm in diameter.
3. Chop the pears, put in a mold with dough, you can sprinkle with lemon juice. Use firm pears. Pears can be substituted with apples.
4. Put butter, sugar and vanilla sugar on the fire and, stirring all the time, bring to a boil, add flour and stir well with a whisk so that there are no lumps.
5. And immediately pour the hot creamy mass over the pears. Pour in a thin stream so that the top is covered with fill.
6. Put the pie in a preheated oven to 180 degrees for 20-25 minutes. During this time, beat the whites with powdered sugar until steep peaks. I beat for about 7 minutes at high speed, gradually adding powder. Reduce the oven to 140 degrees, take out the cake, put the whipped egg whites on top, smooth and send back to the oven until golden brown, about 15 minutes. As soon as the top is golden, it’s ready.
7. Remove the finished cake from the oven, let it cool in the form to room temperature and refrigerate for several hours (preferably overnight) so that the filling hardens. If the pie at room temperature is cut open, the creamy filling may run out a little.