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