Peach and pear cake
Description
The recipe won't take much time. For the pie, I use sweet and juicy pears, but not overly ripe ones, so they don't turn into puree during baking. It's best to bake in a springform pan; line the bottom with parchment paper. I use white silicone-coated parchment, which works excellent for baking and prevents sticking. If you don't have this, use a non-stick pan generously greased with butter. Place the dough in a preheated oven and bake the pie for 40–60 minutes; a toothpick inserted into the center should come out dry. You can optionally use cinnamon or vanilla. Add vanilla to the batter, and sprinkle cinnamon over the pears if desired.
Instructions
- 1
Step 1
Prepare the ingredients. Turn on the oven to 180 degrees.
- 2
Step 2
Place the eggs, sugar, and a pinch of salt into the mixer bowl.
- 3
Step 3
Turn on the mixer and beat at maximum speed for 5-7 minutes. The mixture should lighten in color and increase significantly in volume.
- 4
Step 4
Add the flour and, on low mixer speed, knead the dough for a couple of minutes. Optionally, add a pinch of vanilla.
- 5
Step 5
Meanwhile, peel the pears and remove the cores. Cut them coarsely into large slices.
- 6
Step 6
Line the pan with parchment paper or grease only the bottom with butter; do not grease the sides, as the batter should cling to them and rise properly, ensuring the sponge cake won't have a domed center. I use silicone-coated paper, which never sticks. Arrange the pear slices on top.
- 7
Step 7
The dough is ready, very fluffy, aromatic, and thick!
- 8
Step 8
Pour the batter over the pears. Gently shake the pan to distribute the batter evenly between the pears. Place in the preheated oven.
- 9
Step 9
Bake the pear sponge cake for 40-60 minutes. Cool in the mold.
- 10
Step 10
Run a sharp thin knife along the edges of the pan, then remove the ring. Carefully invert the cake onto a serving plate so that the pears end up on top. Slice and enjoy!
- 11
Step 11
The pastry is ready. Serve with tea.