An easy dessert, perfect to do during the hazelnut season. If you like the taste of this fruit, do not hesitate to prepare this typical genus cake made with a spongy base of pears and hazelnuts and filled with a soft cream with fragelic touches. Perfect to serve as a dessert after a special dinner at home.
| 🚻 8 Diners | 🕘 30m | 🍵 Post | 🤯 Difness |
| Ingredients to make pear genus cake: |
| Cake: 125 grams of hazelnuts 5 units of egg white 5 units of egg yolk 150 grams of sugar (¾ cup) 1 unit of pear gray 50 grams of flour | Fill: 200 grams of cheese mascarpone 1 teaspoon of vanilla paste 2 tablespoons of sugar 4 tablespoons soups of masters |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make pear genus cake:
1. The first thing we will do to prepare this genus will be to do the cake. To do this, mix the sugar with the egg yolks until it dissolves and obtain a creamy and dense dough, then add the hazelnuts, the flour and the grated pear. Mix everything very well and reserve.
2. apart ride the whites to the point of snow. Then, add a tablespoon of the whites to the inner mixture, beat carefully, in an envelope, and when it has been completely integrated, add the rest of the whites in the same way to prevent them from losing the air.
3. With the sponge cake already ready we will cook it. To do this, empty the mass of hazelnuts and pear on a tray previously lined with baking paper. Extend the dough uniformly and lead to the preheated oven at 180º for approximately 15 minutes. Cover with a cloth and let cool to room temperature for 1 hour.
4. While the Genoese cake is cooled we will prepare the filling. Mix all the ingredients until they integrate completely and get a soft and homogeneous cream.
5. Finally it extends a generous layer of the cream of the filling on the cake, already cold, and rolled carefully. Then give a decorative touch with chlas and chopped glazed sugar.
6. Enjoy the Genoese cake of hazelnuts and pear at the time of dessert and share as a family after a special dinner. If you like this type of biscuits you can also take a look at Queens arm recipe with Chantilly cream. And do not forget to consult the rest of my recipes in target = _blank rel = noFOLLOWMI Dulce Mundo A blog full of delicious desserts.
