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Dessert flavored cake with caramelized pears

Dessert flavored cake with caramelized pears

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First chop the diced pears (do not remove the peel). Grease a bowl of yenna with oil, put the pears and add 5 tablespoons of sugar. Put the pears in the preheated oven at 200 degrees C, for 20 minutes.

Meanwhile, mix eggs with 5 tablespoons of sugar for 4-5 minutes, until they become whitish. Add the oil, flour and baking powder and incorporate with a spatula.

Over the caramelized pears add the coarsely chopped walnuts and cinnamon, then lightly add the top composition. Bake for 25-30 minutes or until it passes the toothpick test.

We turn the cake on a plate as soon as we take it out of the oven. Let it cool, sprinkle with powdered sugar and portion.

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  • 5 eggs, 250 gr wheat flour, 4-5 pears, half a teaspoon of cinnamon
  • 1 tablespoon potato flour, 1 glass of sugar + 4 tablespoons
  • 1/3 cup oil, 1 teaspoon baking powder, 2 white chocolate bars
  • A pinch of salt, 750 ml of milk + 3 teaspoons, a jar of blackcurrant jam
  • 2 sachets of vanilla pudding, 100 gr butter, lemon juice + 2 teaspoons

Beat the egg whites well with a mixer, add a glass of sugar, the yolks one by one and the oil. In a bowl, mix the two types of flour with baking powder and salt.

Then add over the eggs and mix with a wooden spoon. Pour the dough obtained in a tray lined with baking paper and put in the preheated oven at 180 C for 25-30 minutes. When it is ready, remove it, leave it to cool, then cut it in half to obtain two countertops.

Boil the pudding powder in 750 ml of milk, then add 2 tablespoons of lemon juice and half a tablet of chocolate in the hot pudding. Mix well and leave to cool.

Beat the butter until fluffy then add the pudding and continue to mix until a slightly thinner cream is formed.

Peel a pear, cut it into cubes, add the juice of a lemon and cinnamon and mix well. Put 4 tablespoons of sugar in a pan on the fire, and when it starts to caramelize, add the pears and leave it on the fire for a few minutes until soft.

Spread a layer of jam (half a jar) over the first top and pour 3/4 of the pudding cream. Cover with the second top, pour the rest of the jam, level well, then add the remaining pudding and caramelized pears.

Cut the remaining chocolate into pieces and place in a bowl with 3 tablespoons of milk. Put in the microwave for 20-30 seconds, then remove and mix well. Pour the icing over the cake. Leave it in the fridge for a few hours, after which it can be cut and served. Good appetite!

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Add flour, along with butter, sugar, egg, salt and lemon peel.

Knead by hand until the dough comes off the wall of the bowl.

Form a ball, and refrigerate until the cream and pears are ready.

The pears are cleaned, cut in half, the box with seeds is removed.

We sprinkle them with lemon juice, to keep a beautiful color.

Put the caster sugar on top and mix.

Put the cheese, diced marzipan, sour cream, sugar and egg yolk in a bowl and mix (the most suitable is the stick mixer) until it becomes a homogeneous mixture.

Take the dough out of the fridge, spread it with the rolling pin. (Now it would be time to heat the oven to 200 g.C)

Then mark the size of the tray / shape. I used round. The tray can be greased with wallpaper or use baking paper.

I cut some pieces of dough, so that when forming the wall it is not too thick in some places. I glued it well to the walls, then I cut / leveled the edge of the cake a little.

Pour the cream over the pears and put them in the preheated oven at 200g for 35-40 minutes (so as not to throw the dough cut from the edge, I made a popcorn).

When it is cooked, take it out and leave it in the form / tray for about 10 minutes.
Good appetite!

-For caramelized pears:
75 gr sugar
3 tablespoons water
3 pears
1 tablespoon lemon juice
-For check:
3 eggs
150 g butter
75 g old
250 g flour
1 teaspoon baking powder
a pinch of salt
2-3 tablespoons milk
vanilla extract

Pere. Put the sugar together with the water over medium to high heat. Cut the pears into small pieces and sprinkle with lemon juice.
When the sugar is liquid and caramelized, add the pears and mix carefully. The caramel will harden a little but leave it on the fire for another 5-7 minutes to fluidize and soften the pears.
For the cake, mix the flour with the baking powder and salt.
Mix the butter with the powdered sugar until it becomes creamy and fluffy. Add an egg and a tablespoon of flour (so as not to cut the composition). Mix well until smooth. Do this with each egg.
Add flour and alternate with warm milk and mix until the composition is homogeneous. At the end, add the caramelized pears and the vanilla extract. Homogenize very little so as not to crush all the pears.
Pour the composition into the greased pan and put it in the preheated oven at 170 degrees, for about 50-60 minutes, until it browns nicely and passes the toothpick test.
Leave the cake to cool on a grill and then serve.

Try this video recipe too

Banana cake with pears

Simple, delicious and fragrant, this pear and banana cake is ideal for snacking at home, with the whole family, or for a package in kindergarten. The cake is dense, not very sweet and fragrant.

* Don't forget to use GF inscribed products, gluten free, gluten free, gluten free, gluten free

  • 300 gr rice flour
  • 300 gr banana puree
  • 100 gr cornstarch
  • 100 ml oil
  • 100 gr sugar
  • 4 eggs
  • 1 sachet of baking powder
  • 3 ripe pears but stronger or apples, I also used a plum for decoration
  • 1 teaspoon cinnamon
  • vanilla
  1. Mix rice flour with cornstarch and baking powder.
  2. Beat eggs separately with oil, sugar, vanilla and salt. At the end, the banana puree is incorporated.
  3. Peel the pears. One stops for decoration, the rest is cut into pieces. Powder with cinnamon. If cinnamon is not used, then a teaspoon of starch.
  4. Mix the wet ingredients with the dry ones and mix well.
  5. Add the diced pears.
  6. The composition is placed in a tray and baked in a preheated oven at 180 degrees for about 40 minutes, until it passes the toothpick test.
  7. Leave to cool for 1 hour before cutting.

Dessert flavored cake with caramelized pears - Recipes

Alas, I miss a good cake with amaretto!
Yours looks great, as usual. I'm sorry for the finger :(
Have a nice day!

This cake is my favorite in winter! It looks great, beautiful presentation!

I have a craving, but I don't have a craving. Throw a few apples, if you promise to send me a slice of cake with them caramelized. What do you say, I go out on the balcony ?! The heat came to us again, but from that you can't breathe, and school. hmmm. It's been two weeks since we've been on the barricades in the first year. Many kisses .

Only good things I see you do here.
Be careful with kg :))
many kisses

I definitely have a craving for cakes. I like apples. Good day.

Yes, I know it's delicious.

Vio, kiss! I'm glad I perfumed your evening. I hope you had a good dream: *

Mihaela, that's right. caramel and apples are made for joining: D
Many kisses :*

Alexandrina, she's fine, it doesn't hurt anymore.
Kiss and goods: *

Sanda, and I kiss her cheek. Thanks xoxoxo

Flory, I do it anyway. I also have it with whole apples on the blog. But I do that in different ways. What comes with the moment: D
Auciiii, on the grater! Brrrr!
I hate desht given on the grater! : D
Many kisses :*

Ina, thank you. The flower is a star dahlia in my garden. I have several colors, but I'm on the duke now.
Many kisses :*

Gaby, it needs to be repeated. In our fried apples, it has the biggest passage. No one comments, and a meal made anyway. : D
Pup xoxoxo

Teo, of course I don't, and yes, do it yourself. but if you want, I'll do it for you too!
I dress her in whipped cream, and only the two of us halim. : *

Guys, thank you very much. Many kisses :*

Bobita, your finger is fine. Thanks.
Many kisses :*

Cristina, we would eat in any season, just do it! :))))))
Many kisses :*

Oooo, Daniela! And what does the schoolgirl say? Excited?
I give fries, I give! And I get apples, as you like! Pup xoxoxo

Bianca, I'm a good lady, and I don't put so much stress on my weight: D
Many kisses :*

DiaMar, we also like apples, and any other apple dessert.
Many kisses :*

Sarah, pictures are not important, with fries! Good luck!
Many kisses :*

my childhood cake! what is right mother did not know poor amaretto .. but it came out just as good!

What goodness. A combination to my taste! Kiss!

Ophelia, that's right. Good with and without liqueur: D

Licuta, I'm glad you like it. Kiss :*

Alexandrina, I forgot to tell you. So you can use any liqueur you like in combination with caramelized apple. It works just as well without it. Or again, it's if you put finely sliced ​​almonds on the bottom of the bowl over the caramel, then the apples. s.a.m.d. : D

Super presentation and I know the taste because I often prepare this dessert and it is divine in my opinion! Pup and have a nice evening!

delicious cake, and the presentation is gorgeous.
Have a nice Sunday .

Adela, kisses and a great weekend! : *

Cat, thank you. Kisses and a beautiful Sunday! xoxoxo

As Flory used to say, I make it with whole apples and stuffed with cherries or cherries from jam. I never put amaretto and. I haven't done it in about 2 years. So, I'm going to do it, right. Because you made me want to.
I kiss you and wish you a pleasant Sunday.

This comment has been removed by the author.

Maya, thanks for the reply! I would have liked to prepare it yesterday, but I received some cottage cheese from my sister-in-law and I reoriented myself, but at the first opportunity I try your cake, because it is very eye-catching!

God Maya, you take some pictures to bet that Felix and Mike are in line :))
Joke aside, I can't help but always admire your pictures. They are so natural and pleasing to the eye.
Caramelized apples, sounds good, I know it's good!

Petro, I also have it on the blog and with whole apples stuffed. I do it anyway, with apples to be! : D
I wish you a beautiful Sunday: *

Alexandrina, you do it when you have the appetite, the mood, the time, the days just didn't fit in the bag! If it hadn't warmed up for us, all of a sudden, I would have done it for us now.

Appetizing dishes, you don't make me ashamed here alone, on the couch: D
Thank you, I kiss you and I wish you a pleasant Sunday: *

Dear Maya, I have read all the apple pie recipes you have made over time, and tomorrow in the first hour I will try this recipe myself. hold my fists o)

Sorry, I didn't see the message :(

mine is in the oven now.
I tried it with apricots as apples. to experiment.
BUT I made a mess, I put 5 tablespoons of oil by mistake (I don't know why I felt like I needed 6 tablespoons of oil haha ​​and when I was 5th I said to look at the recipe again and the moaca fell on the tiles :)))
Still, let's hope it comes out. something!

Eh, come on, a lot of people put oil on the countertops to be younger. I worry about apricots, not too soft. Tell me how it turned out!
Thanks for visiting and trying :)

Caramelized pear cake

A delicious cake with autumn flavor. So fragrant, fluffy and easy to prepare, the caramelized pear cake is very spicy and fast.


  • 2 large pears
  • 10 tablespoons sugar
  • 3 eggs
  • 3 tablespoons oil
  • 150 g flour
  • 1 sachet of baking powder
  • 1/2 teaspoon cinnamon
  • 100 g nuts
  • powdered sugar

How to prepare the cake with caramelized pears.

First chop the diced pears (do not remove the peel). Grease a bowl of yenna with oil, put the pears and add 5 tablespoons of sugar. Put the pears in the preheated oven at 200 degrees for 20 minutes.

Meanwhile, mix eggs with 5 tablespoons of sugar for 4-5 minutes, until they become whitish. Add the oil, flour and baking powder and incorporate with a spatula.

Over the caramelized pears, add the coarsely chopped walnuts and cinnamon, then lightly add the top composition. Bake for 25-30 minutes or until it passes the toothpick test.

We turn the cake on a plate as soon as we take it out of the oven. If the edges of the cake are glued to the yenna bowl, gently peel them off with the knife blade. Let it cool, sprinkle with powdered sugar and portion.

Caramelized pear tart

Separate the egg whites from the yolks, then froth with the 5 tablespoons of sugar and salt powder.

Add the vanilla essence, the yolks and the flour incorporating easily with the spoon, mixing from the bottom up.

Peel a squash, grate it and slice it.

The 200 g of sugar are put in the form of a tart and caramelized.

When all the sugar has liquefied, add the margarine and keep it on the fire until the margarine melts.

Remove from the heat and add the peeled pears and pips and cut into slices. Distribute over the entire surface of the tray.