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It was a generous autumn! I felt immense joy walking among the trees, seeing more fruit than leaves; many of the young brushes broke under the "sweet burden" of the fruit; I did not taste as much perfume as in this one. autumn and as the pears are not kept for a long time, I thought of pampering them in a pandispan!
- 6 eggs
- 12 tablespoons sugar
- 12 tablespoons flour
- 3 tablespoons sour cream
- 100 g melted butter
- peel of 1 lemon
- 1 baking powder
- 4 large pears
Servings: 30
Preparation time: less than 30 minutes
RECIPE PREPARATION Pear cake:
Separate the egg whites from the yolks; beat the egg whites with the sugar that we add in three portions; rub the yolks with a pinch of salt, then add them in egg whites with sour cream, butter, lemon, flour and baking powder. Lightly mix the composition and pour into a tray lined with baking paper; peel the pears and cut thin slices that we place evenly over the counter; bake for 35 minutes; after it has cooled, we portion and powder it.
Tips sites
1
Because the pears were very ripe and juicy, I "loaded" the top with more flour, otherwise it would have come out too soft.
2
I used the stove tray, to be for all Sunday passers-by.
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