Pear and grated cake

Pear and grated cake

Ingredients:

ss:
-for the countertop:
350 g flour
40 g cocoa
100 g sugar
rum essence
a pinch of salt
2 eggs
200 g butter

-for pear filling:
1.5 kg pear
30g starch

20ml cold water

-for the cheese filling:
500 g of cottage cheese
50 g sugar
1 sachet of vanilla bourbon sugar
2 eggs
2-3 tablespoons semolina


Tray size: 25/35 cm

Method of preparation:
Sift the flour and cocoa into a bowl. Add sugar, rum essence, salt powder, eggs and butter cut into pieces. Knead all the ingredients by hand until the dough no longer sticks to your hand. Divide the dough into 2 balls, wrap in cling film and put one ball in the fridge for at least 30 minutes, and put the other ball in the freezer (to make it easier to shave).

Pear and grated cake

Peel a squash, grate it and cut it into cubes and set aside until the juice is softened. Put the starch in a cup and gradually add the cold water and mix until no lumps remain. Pour over pears and mix the composition. Boil the pears for another 5 minutes and stir constantly. Allow to cool.

Pear and grated cake


Put the cheese in a bowl and add the eggs, ground sugar and vanilla bourbon sugar then mix with a vertical mixer. Add the semolina and mix well.

Pear and grated cake


Pear and grated cake

Remove the dough from the fridge and spread it on a baking sheet, then transfer it to the tray with the baking paper and prick it from place to place with a fork. Add cheese,

Pear and grated cake

pears

Pear and grated cake

and at the end, grate the rest of the dough on top (taken out of the freezer).

Pear and grated cake

Place the tray in the preheated oven at 180 degrees C for 40-50 minutes, until the top is baked. Allow to cool slightly and cut the cake.

Pear and grated cake


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