Pear and almond cake

22cm

Half

2h

Pear and almond cake is a delicious dessert whose consumption is not limited to just celebrating important celebrations. In the fall, the pear harvest begins, at this time, this is when this fruit is most juicy and ripe. However, pears are easy to get at any time of the year, whether fresh or canned. Therefore, it is a dish that can be consumed all year round and is ideal to enjoy at the end of meals. This dessert is not only delicious but also provides a very important amount of nutrients and energy to people of any age. It is recommended for people who feel weak, have little appetite or show symptoms of apparent malnutrition. Another of its properties worth highlighting is the diuretic effect of pear that counteracts the effects of uric acid. The combination of pear with almond and other ingredients makes its consumption pleasant to any palate. So a pear and almond cake like this one should not be missing at home, the ingredients are easy to find, it is simple and you will only need approximately 2 hours to prepare it. Here we leave you the recipe with all its details so you can show off to your visitors and family. Ingredients (22 cm diameter mold) For the pears in syrup:

• 750 ml mineral water
• 250g sugar
• half vanilla pod
• 3 conference pears not very ripe

For the breeze dough:

• 100 g butter at room temperature
• 50 g icing sugar
• 25 g ground almonds
• 2 g salt
• 200 g loose flour
• 1 egg
• vanilla bean (optional)

For the almond cream:

• 70 g butter at room temperature
• 1 vanilla pod
• 70 g egg
• 70 g sugar
• 70 g ground almonds

To decorate the cake:

• Raw peeled pistachios

Preparation (2 hours approx.): For the pears in syrup: 1. In a pot or saucepan, heat the water together with the sugar and the pulp of half a vanilla bean. 2. Peel the pears, cut them in half lengthwise, remove the core and stem. 3. Put the pears in the syrup and let them cook for about 12 minutes (the syrup should not boil). 4. Remove the pears carefully and let them drain. Reserve a little syrup to paint the cake. For the breeze dough: 5. In a bowl, mix the butter and icing sugar. If done with a mixer, use the paddle attachment and not the whisk attachment. 6. Add the ground almonds, flour and salt. Mix until the dough looks lumpy. 7. Finally add the beaten egg and mix until you obtain a smooth and homogeneous dough. 8. Flatten the dough a little and cover it with transparent film. Let cool for about 30 minutes in the refrigerator.   For the almond cream: 9. In the same bowl and with the paddle accessory used previously, mix the butter. The pulp of a vanilla bean and the egg. 10. Add the sugar and ground almonds and beat until everything is very creamy and homogeneous. 11. Put the almond cream in a pastry bag and reserve in the refrigerator. Mounting: 12. Lightly chop the pistachios and soak them. 13. Heat the oven to 170ºC 14. Take the shortcrust pastry out of the refrigerator, place it between 2 baking papers and stretch it until you obtain a circle about 4 mm thick. 15. Carefully remove the baking paper and place the dough in the mold. Press with your fingers so that the dough adheres well to the mold. 16. Cut the excess edges of shortcrust pastry. 17. Fill the cake base with the almond cream. 18. Cut the pears horizontally and carefully place them on top of the almond cream. 19. Drain the pistachios and spread them over the cake. 20. Bake the cake for about 20-25 minutes. If the edges are toasted and the almond cream is still raw, cover the cake with aluminum foil. 21. Remove the cake from the oven and let it cool. Enjoy!