This French recipe for almond cake and pears very ripe is exquisite !!
We will prepare a pastry cream and add a little rum and ground almonds. The pasta that we are going to prepare is a delicious cookie, very crunchy and at the same time very gritty.
You will see how much you will like this recipe, it is very very special!
- For one 20 cm diameter sandwich mold,
- 140 g flour
- 5 g sugar
- 4 g salt
- 100 g butter
- 1/2 beaten egg
- 250 ml milk
- vanilla extract
- 3 egg yolks
- 75 g sugar
- 20 g cornstarch
- To prepare the almond cream (with these amounts of cream it will give you 2 cakes).
- 190 g pastry cream (indicated above)
- 125 g almond powder
- 125 g sugar
- 1 1/2 small egg
- 12 g cornstarch
- 1 c.s Ron
- 125 g butter at room temperature
- Prepare the sucre pasta by whisking the butter with the sugar and salt.
- Add the egg and mix. Finally add the flour and work the whole to form a homogeneous mass.
- Wrap in transparent film and keep a minimum of 30 minutes before using.
- Line the chosen mold previously greased with the sucre paste at 3mm thick. Prick the base and bake it at 180ºC blindly (with a weight on it) for 12 minutes.
- Let cool.
- Prepare the pastry cream by boiling the milk with the vanilla extract.
- Meanwhile mix the egg yolks with the sugar and the cornstarch. Mix the two preparations and put on the fire, boil for 1 minute, stirring the cream with some rods. Be careful not to get caught !!!
- Remove from the heat and pour the cream on a small tray. Cover by touching the pastry cream with transparent film.
- In a bowl mix the butter at room temperature with the ground almonds. Beat until mixed. Add the sugar, the rum, the beaten egg and finally the cornstarch.
- To finish mix with the 100 g of pastry cream and reserve in the fridge until ready to use. It can be frozen !!
- At the time of making the pear tart, place the almond cream on the paste, spread and finish with slices of very ripe pear.
- Bake at 190ºC for 25 minutes approx.
- Remove, let cool and brush the cake with cold neutral gelatin or apricot jam.