Pear Cake
Description
Homemade dessert for tea. This cake turns out moist, juicy, and infused with an amazing pear aroma. You can use any cream you like — I prefer whipped cream, but a cottage cheese cream also tastes delicious! Recipe: 1. Grate the zest from a lemon and squeeze the juice. 2. Bring water to a boil and dissolve sugar in it. Add lemon juice and zest, cinnamon, and cloves to the syrup. 3. Place pears into the syrup and cook for about 10–12 minutes, depending on the variety and ripeness. They should be almost cooked, but still slightly firm :). 4. Turn off the heat and let the pears cool in the syrup. Then remove them and let excess liquid drain off. 5. Beat butter with sugar. 6. Add vanilla sugar and incorporate eggs one at a time, beating continuously. 7. Sift flour with baking powder and gradually add it to the batter, continuing to mix thoroughly. 8. Chop walnuts, mix with raisins, and use the mixture to stuff the pears. To prevent the filling from falling out, seal the bottom opening with a whole walnut. 9. Pour the batter into a greased baking pan and place the stuffed pears vertically into the batter. 10. Bake in the oven at 180°C (356°F) until done (about an hour), checking doneness with a toothpick. 11. Let the cake cool completely in the pan, then decorate with cream — in my case, whipped cream. Ready!