Pear cake
Pear cake
Ingredients
Two tablespoons of Andean Traditions ground cinnamon
One tablespoon of Universal vanilla essence
A cup of Universal cornstarch
A cup and a half of White Flower flour
A cup of Akenton sugar
Half a cup of butter
One kilo of pears
Two eggs
A cup of your favorite jam (peach, pear, pineapple)
JP products in this recipe
Preparation
In a bowl, mix very well and leave the butter, the Akenton sugar and the Universal cornstarch without lumps, when the mixture is smooth, add the eggs and the Blanca Flor flour, mix well and knead to shape.
1
2
Once we have a consistent dough, cover with a clean cloth and leave in the refrigerator for 30 min.
In a saucepan, add the pears cut into slices and without seeds, the Tradiciones Andinas ground cinnamon with the sugar and the Universal vanilla essence with enough water to cover them until they boil.
3
4
Once they boil, remove from the heat.
We remove the dough from the refrigerator, stretch it very well and cover with it a refractory for cakes, making sure that all the spaces are covered with cake.
5
6
Add a layer of the jam that you like the most and the pears in the shape of a flower or heart what you like the most and on top we add more jam.
Bake for 20 minutes at 140 degrees Fahrenheit.
7
8
Once ready, let it cool and serve.
You may also like
