Napoleon with caramel custard
2020-08-13 / test@t
Adorable pear cake
A great option for a winter children's holiday. Although adults will also not be dragged by the ears. Wet, I would even say, juicy biscuit with aromatic pear and almond flour is fully revealed in combination with the most delicate curd cream. Yes, yes, we will turn ordinary cottage cheese into an Epic cream better than any other cream cheese (and you won't have to run around looking for that very elusive cream cheese).
Ingredients
- on a tall cake with a diameter of 18 cm or an average diameter of 25 cm.
- for juicy pear biscuit:
- 200 g butter at room temperature;
- 4 cute eggs;
- 150 g of sugar;
- 10 g vanilla sugar;
- 200 g flour;
- 100 g almond flour;
- 10 g baking powder (sachet for 500 g flour);
- a pinch of salt;
- 4 fragrant hard pears (grated pulp weight about 500 g);
- for the most delicate curd cream:
- 175 g cream, 33% fat;
- 500 g of good cottage cheese (9% fat);
- 120 g of sugar;
- 15 g vanilla sugar.
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the biscuit into equal cakes (if baked in two small forms - then each into 2 parts. If in one large, then you can and three).
Step 2
Collect the cake generously with cream. Decorate the top nicely with a pastry bag or by making waves with a spoon.
Step 3
If desired and for greater elegance, sprinkle the cake with grated chocolate (keep the bar in the frost for 15 minutes, it will rub better).
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