Pears are used to prepare various desserts, while fruits are often pre-boiled in syrup or wine, after which they hold their shape poorly. But there is a whole type of dishes that are prepared easily and have a beautiful presentation that does not require a reverent attitude. This dessert is pear cake. Any dough will be suitable as a basis for it, and spices will add a “zest” and make the baking relish richer.

French pear cake

This is by far the best pie in French cuisine. Its charm lies not only in amber pears, but also in a delicious nutty (ideally almond) cream based on butter and eggs, called frangipan.

For the base of sandy almond dough you will need:

  • 80 g of almonds;
  • 120 g of flour;
  • 40 g of sugar;
  • 1 egg
  • 125 g butter.

Frangipan cream is prepared from:

  • 120 g chopped almonds;
  • 10 g flour;
  • 80 - 100 g of sugar;
  • 2 eggs;
  • 120 g butter;
  • 30 ml of rum.

To prepare the pears for the filling you will need:

  • 4 medium fruits;
  • 300 ml of water;
  • 80 g of sugar;
  • 30 - 45 ml of lemon juice.

The baking recipe step by step:

  1. In a bowl of a blender or food processor, put all the products for mixing the base, excluding the egg. Kill everything until small crumbs, pour in the egg and quickly collect the dough into a lump. Then line them a baking dish and put it in the refrigerator.
  2. Remove the peel from the pears, cut lengthwise into two halves, cut off the core with seeds, and sprinkle the remaining pulp with lemon juice. After that, boil it for a quarter of an hour in sugar and water syrup. There, let the fruit cool completely.
  3. For frangipan, grind butter, sugar and eggs until smooth, add flour and powdered almonds, pour in rum.It can be replaced with cognac.
  4. Put the thick frangipan on the dough, and distribute the pears on top of it. Bake the cake for 40 - 45 minutes at 200 ° C until the chocolate color of the surface.

While the dessert is in the oven, pear syrup should be boiled so that at the end of baking, pour the finished pie with it.

From puff pastry

If you buy ready-made puff pastry, then in just a few minutes you can cook a delicious tea cake with a large layer of juicy pear filling.

The proportions of the required products will be as follows:

  • 400 g puff pastry;
  • 1000 g of pears;
  • 250 ml of water;
  • half a glass of sugar;
  • 1 egg
  • 30 g of starch;
  • a third cup of coarse sugar for sprinkling.

Store dough should be thawed at room temperature, without using a microwave or oven.

Cooking:

  1. Wash the pears, finely peel and cut the flesh into small slices of arbitrary shape.
  2. Boil water with sugar. Transfer pear slices into syrup, boil for 5 minutes and cool without removing from syrup.
  3. To defrost the baking dish with thawed dough, leaving 1/3 to form a decorative lattice.
  4. Sprinkle the dough in the form of starch and put slices of pears on it, decanting the syrup from them.
  5. Coat the cake on top with a wire rack from the remaining dough and grease the baking surface with a beaten egg.
  6. First bake for 20 - 40 minutes at 200 degrees, then sprinkle dessert with large crystals of sugar and hold it in the oven for another five minutes.

Cooking with Pear Jam

It is possible to cook this cake with pear jam on a sand basis for the future, because by wrapping the pastry with foil, it can be stored for up to two months.

For sand-nut batch should be prepared:

  • 300 g ground into a fine powder of hazelnuts;
  • 300 g of wheat flour;
  • 300 g of cold butter;
  • 200 g of powdered sugar;
  • 1 egg
  • 3 g ground cloves;
  • 5 g of cinnamon;
  • ½ lemon (zest and juice)

For internal filling and decoration of the cake you need to take:

  • 250 g pear jam;
  • 1 ready-made waffle cake;
  • 40 g almond flakes;
  • 1 yolk;
  • 80 g of powdered sugar.

Working process:

  1. Sift flour, icing sugar and spices into a bowl for kneading dough, add flour from hazelnuts. Grate the oil from the refrigerator from above and rub it with a fork, turn everything into oil crumbs.
  2. Then add the zest, egg and citrus juice. Collect the dough in a bun and put in the refrigerator for half an hour.
  3. Spread 2/3 of the stabilized dough on the bottom and sides of the mold, lay on it waffle cake, and on top - pear jam.
  4. From a third of the dough that remains, make a decorative lattice on the surface of the pie. Grease it with yolk and sprinkle with almond flakes.
  5. Bake the cake at 180 degrees for approximately 50 minutes. Then cool, remove from the mold and sprinkle with powdered sugar from ground sugar before serving.

Jam Dessert Recipe

These are the easiest pies to make. They include available ingredients, and the entire baking process will take no more than an hour.

So, for pear jellied pie, you need to take:

  • 3 eggs;
  • 200 g of sugar;
  • 300 g of fat sour cream;
  • 160 g of flour;
  • 14 g of baking powder;
  • 3 g of soda;
  • 4 pears with dense pulp;
  • half a lemon;
  • cinnamon and powdered sugar to taste.

Baking Algorithm:

  1. Thinly cut the peel from the pears, carefully remove the seed core and chop with medium-thick slices.
  2. Lay the pear slices in a spiral from the center to the edges with a little overlap on the bottom of the greased cake mold. Sprinkle fruit with citrus juice.
  3. Foam the eggs with sugar until splendid, then add sour cream and flour sifted with baking powder and soda to them. Pour the pear slices laid at the bottom of the mold with the resulting dough.
  4. Bake the cake at 180 degrees to a beautiful caramel crust and dry toothpick. On average, it will take 50-60 minutes.

Turn the finished and cooled cake onto a serving plate and sift the mixture of powdered sugar with cinnamon onto it through a sieve.

Apple and pear pie

For a delicious pastry filled with apples and pears in a gentle sour cream filling, you will need:

  • 125 g butter;
  • 125 g of granulated sugar;
  • 3 eggs;
  • 60 - 80 g of sour cream (or cream);
  • 10 g vanilla sugar;
  • 15 g of baking powder;
  • 3 g of salt;
  • 200 g of flour.

The composition of the filling and fruit filling includes:

  • 300 g of apples;
  • 300 g pears;
  • 15 ml of lemon juice;
  • 2 eggs;
  • 200 g sour cream;
  • 75 g of sugar;
  • 40 g of starch;
  • 2 g of vanillin powder.

The sequence of culinary processes:

  1. Beat softened butter with a mixer with sugar, then introduce raw eggs one by one, followed by sour cream, salt and flour. From the resulting test, form the basis of the pie with high sides.
  2. Remove fruits from the peel and seeds, cut the clean pulp into small cubes. So that the cut does not darken, it should be sprinkled with citrus juice.
  3. To fill, you need to mix sour cream, eggs, starch, sugar and vanillin.
  4. It remains to lay on the base of the pie cubes of apples and pears, pour the sour cream filling on top and send the future dessert for an hour to the oven. Baking temperature - 180 - 200 ° С.

Tender pastries with ricotta cheese

Ricotta pear pie is a simple but insanely delicious classic. The baking ingredients will include a sand base, caramelized pears and a gentle ricotta cream.

Kneading for the test is made from:

  • 1 eggs
  • 20 g of granulated sugar;
  • 80 g of butter;
  • 180 g flour.

To make caramelized pears you will need:

  • 4 not very large fruits;
  • 50 g of sugar;
  • 50 g butter;
  • 25 ml of alcohol (cognac, amaretto or brandy).

For a gentle cream based on ricotta, you should take:

  • 250 g of ricotta curd cheese;
  • 1 egg
  • 65 g of sugar;
  • 2 tbsp. l flour;
  • 5 ml of vanilla extract;
  • 30 g hazelnuts.

Stages of preparation:

  1. Put cold butter and other ingredients of the base into a blender bowl and knead elastic shortcrust pastry. Wrap it with a film and stabilize in the refrigerator for half an hour.
  2. Combine the butter and sugar for the caramelized pears in a saucepan and bring to the complete dissolution of the sweet crystals. Then send the pear halves and alcohol peeled from seeds and peel there. Simmer everything over a quiet fire for 10 to 30 minutes until the fruit is soft.
  3. Ricotta, egg, sugar, flour and vanilla beat with a blender in a smooth cream. Roll the chilled dough into a 5 mm thick layer and line it with the bottom and sides of a rectangular shape.
  4. On a sand base, put a cream in which to drown the pears in caramel.
  5. Sprinkle the formed pie with crushed almonds and a little sugar. Until absolutely ready, the pie should spend 45 minutes in the oven, heated to 180 ° C.

Shortcrust Pear Cake

This cake is crispy on the outside and incredibly tender inside.

For a sand base you will need:

  • a pound of flour;
  • 8 g of baking powder;
  • 150 g of soft butter (margarine);
  • 100 g of sour cream;
  • up to 200 g of sugar;
  • 1 yolk;
  • 1 egg
  • 3 g of salt;
  • 5 g of vanilla sugar.

For a gentle pear filling, you need to take:

  • 600 g pears with dense pulp;
  • 200 g of sugar;
  • 40 g flour;
  • 5 g of vanilla sugar;
  • 500 ml of milk;
  • 4 eggs.

Additionally, 30 to 40 g of starch is required to dust the inside of the base of the cake.

For pies that use slices of fruit, it is better to take pears that are not overripe, with dense pulp. Too much juice will not stand out from them, which can change the structure of the dough, as a result of which the baking will not work baked inside.

Baking order:

  1. Grind flour, baking powder and soft butter into buttery crumbs.
  2. Beat egg, yolk, sugar, sour cream and salt separately. Mix the resulting liquid mixture with crumbs from the previous step and collect the dough in a lump.
  3. Spread the base with your hands on the baking dish.
  4. Mix sugar, flour and eggs with a whisk until smooth, dilute this mass with milk and boil over low heat until the sour cream is thick.
  5. With pears, cut off the skin and turn the flesh into thin slices.
  6. Dust the surface of the base of the cake with starch so that it does not become soft from pear juice. Spread pear slices on it evenly, pour cream on top and cook at 200 ° C for about 40 - 45 minutes. After cooling, the finished cake remains to powder with powdered sugar.

Cooking with Bananas

No eggs are needed for this baking, banana pulp will give the necessary viscosity to the dough.

A simple pie with banana-pear filling from semolina dough is prepared from the following list of ingredients:

  • 3 pears with dense pulp;
  • 1 banana
  • 200 ml of kefir of any fat content;
  • 200 g semolina;
  • 150 g of sugar;
  • 125 g butter;
  • 180 g flour;
  • 14 g (two sachets) of baking powder.

Description of the baking algorithm:

  1. Pour semolina for half an hour with kefir. Grind sugar and butter of cream consistency with a mixer.
  2. Combine semolina and butter with sugar, into this mixture, pass flour with baking powder through a fine sieve.
  3. Cut the pulp of pears and banana into medium-sized slices, put them in the finished dough and mix.
  4. Grease a round cake or cake pan with butter and sprinkle with semolina, pour the dough into it and bake the cake until cooked. Cooking temperature - 180 degrees, time - 40 - 50 minutes.

How to cook a treat in a slow cooker

This flip-flop pie is beautiful due to fruit slices in a gentle caramel filling. In addition, honey and figs give the pastries a taste of oriental sweets. If you couldn’t buy the figs, don’t be upset - the plums that are more familiar in our latitudes can become a good substitute for them.

To bake a pear cake in a slow cooker with figs and caramel filling, you must prepare in advance:

  • 100 g pears;
  • 100 g of figs (or plums);
  • 2 eggs;
  • 80 g of sugar;
  • 100 g butter;
  • 100 g of liquid honey;
  • 120 ml of natural yogurt without fillers (or fat yogurt);
  • 3 g of cinnamon;
  • 3 g of ginger;
  • 3 g nutmeg;
  • 3 g of baking soda;
  • 180 g flour.

How to bake pear dessert in a multi-helper:

  1. Melt a 20-gram slice of butter in a pan and dissolve 30 g of sugar in it. Then put figs sliced ​​in large slices and caramelize the fruit on both sides. Repeat the same with pear slices. Peel off the fruit is not necessary.
  2. Sift flour and crush with soda and spices. Grind sugar with butter, and then introduce eggs, liquid honey and yogurt into it. Combine the loose and liquid components of the dough.
  3. Grease the bowl of the multi-pan with oil, and put a parchment circle of the appropriate size on the bottom. Now you can put caramelized fruits on paper, pour them with caramel in which they were prepared, and pour dough on it.
  4. Cook the pie in the "Baking" or "Cupcake" for 60 minutes. It remains only to cool the pastries on the stand for a double boiler. In the same way, you can make a Changeling pie in the oven.

Chocolate Pear Cake

A simple dessert with pears and cocoa will delight you with a rich chocolate and fruit flavor, and to create it you need to take only:

  • 3 medium-sized pears;
  • 15 ml of lemon juice;
  • 60 g of cocoa powder;
  • 30 ml of hot water;
  • 2 eggs;
  • 150 g of sugar;
  • 110 g butter;
  • 10 g vanilla sugar;
  • 200 ml of milk;
  • 5 g of baking powder;
  • 240 g of flour.

Additionally, to cover the pears, prepare:

  • 30 ml of melted butter;
  • 40 g of granulated sugar;
  • 5 g of cinnamon powder.

How to bake:

  1. We prepare pears, a baking dish and an oven. Cut the fruit into four parts, remove the core with seeds and sprinkle the remaining pulp with lemon juice. We grease the form with oil and sprinkle with flour, and we heat the oven to 180 degrees.
  2. Pour cocoa with boiling water and stir into a homogeneous gruel. Beat the butter with sugar, introduce the eggs one at a time, and then salt, cocoa and milk. In the resulting mixture, mix the flour and baking powder.
  3. Pour the dough into a mold, slightly recess the pears in it so that part of the slices remains on the surface.
  4. We mix liquid oil, sugar and cinnamon. Coat the fruit slices that look out of the dough with this mixture.
  5. Cooking pie should be approximately 60 minutes. Then it remains only to give him 10 minutes to cool in shape.

Then we extract the dessert and serve warm for tea.

Oven curd dainty

To prepare a fluffy pear cake on a curd dough you will need:

  • 400 g of tender pasty cottage cheese;
  • 3 eggs;
  • 150 g of sugar;
  • 80 ml of odorless vegetable oil;
  • 10 g of baking powder;
  • 3-4 g of salt;
  • 10 g of lemon or orange zest;
  • 250 g of flour;
  • 3 pears.

Knead and bake dessert as follows:

  1. Finely grate the zest in flour, add salt and baking powder. From eggs and sugar make a foamy mogul-mogul.
  2. Rub the cottage cheese through a fine metal sieve, stir eggs, vegetable oil and flour mixture to it.
  3. This dough should be sent to an oiled form in advance.
  4. Wash and dry the pears. Dissolve them in half, cut the seeds and lay the pieces of pulp on top of the dough with the slice down, slightly immersing them deep into the base.
  5. At 180 degrees, the curd dough is baked in 40 - 60 minutes. The finished pie should be sprinkled with a little water, decorated with icing sugar and almond petals.

Flip-flop pie with pears and plums

For the filling and test of the cake-changeling should take:

  • 200 g of oil;
  • 150 g of sugar;
  • 200 g of cottage cheese;
  • 2 eggs;
  • 5 g of vanilla sugar;
  • 5 g of baking powder;
  • 4 g of soda;
  • 250 g of flour;
  • 2 to 3 pears;
  • 8 to 10 medium plums.

We prepare as follows:

  1. Beat soft butter with sugar, then add cottage cheese and beat again. Mix one egg and the remaining dry ingredients (soda, flour and baking powder) in the resulting composition.
  2. Wash, peel and cut the pears and slices. Lubricate the bottom of the detachable shape with butter, crush it with sugar and place fruit slices on it beautifully. Cover them with an even layer of dough.
  3. Cook the cake for approximately 50 minutes at 180 ° C. After cooling, you need to turn it over to a serving dish, exposing a beautiful fruit pattern hiding at the bottom of the mold.

With caramel filling

To prepare a pear cake with caramel filling, you will have to garnish over shortcrust pastry, pear filling, caramel filling and tender "clouds" of whipped protein meringue.

For all the components of the pie you will need:

  • 1 whole egg and 2 protein;
  • 200 g butter (50 g for dough, 150 g for caramel);
  • 340 g of sugar (50 g for dough, 150 for caramel and 140 g for meringue);
  • 240 g of flour (150 g - in the dough, 90 g - in the fill);
  • 2 medium sized pears.

Cooking Technology:

  1. Knead shortbread dough in butter at room temperature. Spread it evenly over the sides and bottom of the split mold with a diameter of 20 cm.
  2. Spread the peeled and thinly sliced ​​pears on the bottom of the sand base of the pie.
  3. Put butter, sugar and flour in a saucepan with a thick bottom to put on fire and boil until beautiful caramel color and viscous consistency. Ready pour pour fruit on top.
  4. First bake the cake for 20 minutes at 180 degrees, then remove it from the oven, cover with foam from whipped sugar and proteins and continue heat treatment at 150 degrees for another 20 - 25 minutes.

Cooking recipe with hazelnut cream

The cooking technology of this pie is slightly different from the traditional French "Bourdalu", but it turns out just as tasty.

For a sour cream dough you will need:

  • 120 g of soft butter;
  • 120 g sour cream;
  • 60 g of sugar;
  • 1 egg
  • 260 g of flour.

For almond-pistachio nut cream should take:

  • 50 g butter;
  • 50 g of almond flour;
  • 50 g powdered pistachios;
  • 400 g of powdered sugar;
  • 1 egg
  • 20 g of starch.

For the filling and decoration of the cake, it is necessary to prepare:

  • 2 pears;
  • 1 grapefruit
  • 60 - 90 g of apricot confiture.

Bakery products:

  1. Beat butter with sugar, add sour cream and eggs. After, introduce flour with baking powder and quickly knead the dough. Collect it in a bun, and then distribute in shape and put in the refrigerator for 40 - 50 minutes.
  2. For a nut cream, beat the butter with powder, sequentially adding the remaining components.
  3. Peel and slice the pears. Remove peel from grapefruit, remove all white veins and films, disassemble into slices.
  4. Put the cream in an even layer on the base, distribute the slices of pears and grapefruit on top, alternating. Cook the cake for 45 minutes at 200 degrees. Grease the finished product with hot apricot jam.

Fluffy pear cake

This pear cake is cooked on a light consistency yeast test:

  • 2 eggs;
  • 180 g of sugar;
  • 200 ml of milk;
  • 150 ml of vegetable oil;
  • 10 g of yeast;
  • 5 g of baking powder;
  • 3 g of salt;
  • 280 g of flour.

The filling of the pie will be pear jam made from:

  • 3 pears;
  • 20 ml of lemon juice;
  • 80 g of sugar.

Work sequence:

  1. Dice the pears with sugar and lemon juice in a pan. Send the composition to the fire and cook a thick pear jam.
  2. For the test, eggs should be beaten with sugar, dilute this mixture with milk, after having dissolved the yeast and baking powder in it. Pour in vegetable oil, add salt and flour.
  3. Pour the resulting batter into a greased mold and leave it warm for an hour. Then bake fluffy cake at 200 degrees.
  4. Grease a hot pie with pear jam, sprinkle with powder and cut into portions.

Similar:More from the author: