In the wonderful book purchased in my travels German, one of the first recipes you see this: the Birnenkuchen or the pear pie. Now pears in pastry with the boom of the ricotta and pear cake, let's have a little 'used and abused: with ricotta, walnuts, and chocolate white and so on. To me, among other pears do not even particularly love this cake especially liked for its simplicity: only pears, pine nuts and raisins. And believe me sometimes the rewards simplicity: it is delicate, crumbly, moist to the right place, in short, I could not expect better from my recipe made in Deutschland. Let's see how it is made
Then this little girl!
Birnenkuchen (from the book Backen, NGV issues, of course in German and some small change ^ _ ^)
order a cake from 22 + 3 cm in diameter or cupcakes for a bigger pie to be 28 cm in diameter.
300 g butter 400 g flour 00 g sugar 200
1 egg yolk 1
a pinch of salt 4 pears
Williams
100 g raisins 50 ml of sweet wine
pine nuts 50 g icing sugar for dusting
Place the flour on a work plan, work to center of the eggs, 160 g of sugar and salt. Quickly cut the butter in flakes and mix all the ingredients as possible. Wrap the dough in plastic wrap and let rest in refrigerator for 30 minutes. Meanwhile turn the oven to 160/180 degrees. Cut pears into cubes not too large. Meanwhile soften the raisins in hot water first and then leave to soak for 10 minutes in the wine. Toast pine nuts in a pan without adding additional fat. Now we combine pears, raisins, pine nuts and the remaining 40 g sugar: this 'salad' will be the filling for our pie. Grease and flour pan (I used a cake ring from 22 + 3 cm in diameter tart molds portion). Take the dough from the refrigerator and roll out thin (half inch) coat the bottom of the cake, filled with pears and cover with remaining dough. Shape the edges, prick with a fork and bake whole surface. Should be cooked to medium height pr about 1 hour. Do not be alarmed if during cooking the pasta goes limp on pears: it is normal, it should do, so the surface of the cake will follow the outline of the pears. Once outside, let cool, remove the ring and decorate with powdered sugar.
I assure you, is a goodness. I made it last night at 10 and is already over. All, including the cakes! A
baciooooo ... soon another recipe (salata. ...) made in Deutschland!
Then this little girl!
Birnenkuchen (from the book Backen, NGV issues, of course in German and some small change ^ _ ^)
order a cake from 22 + 3 cm in diameter or cupcakes for a bigger pie to be 28 cm in diameter.
300 g butter 400 g flour 00 g sugar 200
1 egg yolk 1
a pinch of salt 4 pears
Williams
100 g raisins 50 ml of sweet wine
pine nuts 50 g icing sugar for dusting
Place the flour on a work plan, work to center of the eggs, 160 g of sugar and salt. Quickly cut the butter in flakes and mix all the ingredients as possible. Wrap the dough in plastic wrap and let rest in refrigerator for 30 minutes. Meanwhile turn the oven to 160/180 degrees. Cut pears into cubes not too large. Meanwhile soften the raisins in hot water first and then leave to soak for 10 minutes in the wine. Toast pine nuts in a pan without adding additional fat. Now we combine pears, raisins, pine nuts and the remaining 40 g sugar: this 'salad' will be the filling for our pie. Grease and flour pan (I used a cake ring from 22 + 3 cm in diameter tart molds portion). Take the dough from the refrigerator and roll out thin (half inch) coat the bottom of the cake, filled with pears and cover with remaining dough. Shape the edges, prick with a fork and bake whole surface. Should be cooked to medium height pr about 1 hour. Do not be alarmed if during cooking the pasta goes limp on pears: it is normal, it should do, so the surface of the cake will follow the outline of the pears. Once outside, let cool, remove the ring and decorate with powdered sugar.
I assure you, is a goodness. I made it last night at 10 and is already over. All, including the cakes! A
baciooooo ... soon another recipe (salata. ...) made in Deutschland!
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