Pear cake with Mascarpone cheese. The recipe with the photo.
Today, the choice fell on the recipe of the Italian pear pie with mascarpone. The positive aspect of this cake is the relative simplicity in cooking. And, of course, the opportunity to tell friends that you have prepared something "Italian" (although this is doubtful). Of all the necessary will have to buy except that mascarpone and pears. The rest is usually in the bins without prior preparation.
Ingredients - Dough
- 155 gr. flour;
- 55 gr. Sahara;
- 90 gr. chilled and cut into small cubes of butter;
- 1 egg yolk;
- 3-4 Tbsp. milk (or water).
Ingredients - Cream
- 250 gr. mascarpone cheese;
- 110 gr. Sahara;
- 2 eggs;
- 1 / 2 tsp vanilla sugar;
- 2 tbsp. flour;
- 3 tbsp. milk;
- 2 ripe pears (take really ripe, otherwise they will remain firm).
Recipe - Shortbread
In a bowl, mix the flour, sugar, butter, egg yolk and a pinch of salt. It turns out a fairly dry mixture, which must be grinded into crumb.
Next, add the milk and mix well until a flexible, homogeneous dough. It is most convenient to do this on a table, sprinkled with flour. From the finished dough, form a ball, wrap it in a food film and send it to the refrigerator for a few minutes on 30.
At this time, you can do cream.
Recipe - Mascarpone cheese cream
Mix the mascarpone cheese with sugar, eggs, vanilla sugar and flour. Add the milk and whisk with a mixer. The cream should be dense enough.
By the way, in a crude condition the cream turns out improbably tasty. Therefore, you can use it for cakes.
It's time to get the dough from the fridge and roll it into a circle a little more than the baking dish (about 25 see in diameter).
Lubricate the baking dish and carefully place the dough into it. Since the size of our circle is larger than the shape itself, you will have some kind of side edges. Knead the dough with a fork and cover with parchment paper. Sprinkle rice on top.
Send the base for the cake to the oven for 15 minutes at the temperature of 190C.
Allow the substrate to cool down, and at this time, peel the pears and cut the core.
In a cooled base, pour the cream ...
... and put the pears.
Send it to the oven for 35-40 at 170C. Since the ovens are different, we advise you to monitor the state of the pie. When it starts to brown, you can get it.
The cake turned out very tasty. Although it could not be otherwise, it's difficult to spoil mascarpone. To simplify the process, it seems to me that the basis of cheesecake (shortbread cookie + butter) can be used as a basis. But I have not yet experienced this conjecture in practice.