Sand Cake with Pear and Hazelnuts

Cakes 1008 Last Update: Feb 23, 2021 Created: Feb 19, 2021 0 0 0
Sand Cake with Pear and Hazelnuts
  • Serves: 8 People
  • Prepare Time: 1 hour 30 m
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy
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The hazelnuts in this pie can be substituted for pine nuts or cashews.

Ingredients

Directions

  1. Peel the pears, cut in half and core. Cut 2 pears into medium cubes. Cut the rest into slices.
  2. Grind the hazelnuts in a blender. In a bowl, combine with sifted flour and starch. Add butter, cut into small cubes, and pulse to fine crumbs. Add eggs, beaten with sugar until soft peaks. Stir.
  3. Add diced pears and finely chopped chocolate. Stir until smooth.
  4. Lubricate a heat-resistant split form with a diameter of 20-22 cm with oil. Lay out the dough and flatten. Spread the remaining pear slices onto the dough and press them lightly. Sprinkle with sugar. Bake the cake in an oven preheated to 140 ° C (preferably with steam) for 50-60 minutes, until cooked through. Remove from oven and cool on wire rack, 10-15 minutes. Brush with hot jam and serve warm.

Sand Cake with Pear and Hazelnuts



  • Serves: 8 People
  • Prepare Time: 1 hour 30 m
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy

The hazelnuts in this pie can be substituted for pine nuts or cashews.

Ingredients

Directions

  1. Peel the pears, cut in half and core. Cut 2 pears into medium cubes. Cut the rest into slices.
  2. Grind the hazelnuts in a blender. In a bowl, combine with sifted flour and starch. Add butter, cut into small cubes, and pulse to fine crumbs. Add eggs, beaten with sugar until soft peaks. Stir.
  3. Add diced pears and finely chopped chocolate. Stir until smooth.
  4. Lubricate a heat-resistant split form with a diameter of 20-22 cm with oil. Lay out the dough and flatten. Spread the remaining pear slices onto the dough and press them lightly. Sprinkle with sugar. Bake the cake in an oven preheated to 140 ° C (preferably with steam) for 50-60 minutes, until cooked through. Remove from oven and cool on wire rack, 10-15 minutes. Brush with hot jam and serve warm.

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