Print Recipe
 Pear Pie with Pudding Cream Recipe
The cake can be made without cream, but it is in combination with baking that it gets an indescribable taste! Juicy pieces of pear, chocolate dough, vanilla pudding cream and pistachios... Very tasty!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Swedish Cuisine
Keyword For Beginners, Medium
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Swedish Cuisine
Keyword For Beginners, Medium
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Wash the pears, peel, core and cut each lengthwise into 8 parts.
    Wash the pears, peel, core and cut each lengthwise into 8 parts.
  2. Pour lemon juice over the pears.
    Pour lemon juice over the pears.
  3. Prepare the dough for the cake. Beat softened butter, sugar, salt, rum with a mixer.
    Prepare the dough for the cake. Beat softened butter, sugar, salt, rum with a mixer.
  4. Add one egg to the butter mass, then beating the mass for about a minute each time.
    Add one egg to the butter mass, then beating the mass for about a minute each time.
  5. Sift the flour with cocoa powder and baking powder.
    Sift the flour with cocoa powder and baking powder.
  6. Add flour and milk to the butter mixture, mix gently with a spoon.
    Add flour and milk to the butter mixture, mix gently with a spoon.
  7. To bake a cake, I use a detachable square shape with a size of 23x23 cm. Grease the mold with vegetable oil. Put half of the dough into the mold, spread evenly on the bottom, put slices of pears on the dough.
    To bake a cake, I use a detachable square shape with a size of 23x23 cm. Grease the mold with vegetable oil. Put half of the dough into the mold, spread evenly on the bottom, put slices of pears on the dough.
  8. Put the remaining dough with a spoon on top of the pears, level the surface.
    Put the remaining dough with a spoon on top of the pears, level the surface.
  9. Bake the pie in a preheated 180 degree oven for about 40-45 minutes. Cool the cake without removing it from the mold.
    Bake the pie in a preheated 180 degree oven for about 40-45 minutes. Cool the cake without removing it from the mold.
  10. For the preparation of the cream, I used a sheet of gelatin, but it is also possible in powder. Soak the gelatin in 50 ml of cold boiled milk.
    For the preparation of the cream, I used a sheet of gelatin, but it is also possible in powder. Soak the gelatin in 50 ml of cold boiled milk.
  11. In a bowl, measure 10 tablespoons of milk from the required amount to prepare the cream.
    In a bowl, measure 10 tablespoons of milk from the required amount to prepare the cream.
  12. Mix the milk and the contents of the bag with vanilla pudding. Add sugar (60 g) to the remaining milk to make the cream, bring to a boil on the stove.
    Mix the milk and the contents of the bag with vanilla pudding. Add sugar (60 g) to the remaining milk to make the cream, bring to a boil on the stove.
  13. Add boiling milk to the pudding with a small amount of milk, mix well, reheat the mass on the stove, bring to a boil.
    Add boiling milk to the pudding with a small amount of milk, mix well, reheat the mass on the stove, bring to a boil.
  14. If you use a sheet of gelatin, just add it to the pudding and mix well. And if you use powder, heat the gelatin with milk until it dissolves (do not bring it to a boil!), strain and add to the pudding. Place the pudding pan in a bowl of cold water to cool quickly, stirring occasionally.
    If you use a sheet of gelatin, just add it to the pudding and mix well. And if you use powder, heat the gelatin with milk until it dissolves (do not bring it to a boil!), strain and add to the pudding. Place the pudding pan in a bowl of cold water to cool quickly, stirring occasionally.
  15. Beat the well-cooled cream (I put them in the freezer for 20-30 minutes) with a mixer.
    Beat the well-cooled cream (I put them in the freezer for 20-30 minutes) with a mixer.
  16. Add cream to the cooled pudding.
    Add cream to the cooled pudding.
  17. Gently mix the pudding cream with a spoon.
    Gently mix the pudding cream with a spoon.
  18. Put the cream on the cooled cake.
    Put the cream on the cooled cake.
  19. Smooth the surface of the cream with a spoon, put the cake in the refrigerator for 2 hours.
    Smooth the surface of the cream with a spoon, put the cake in the refrigerator for 2 hours.
  20. Dissolve dark chocolate in a water bath, apply thin lines to the surface of the cake.
    Dissolve dark chocolate in a water bath, apply thin lines to the surface of the cake.
  21. Chop the pistachios with a knife.
    Chop the pistachios with a knife.
  22. Sprinkle the pie with chopped pistachios. Gently swipe the knife along the edges of the cake, take it out of the detachable mold.
    Sprinkle the pie with chopped pistachios. Gently swipe the knife along the edges of the cake, take it out of the detachable mold.
  23. Bon appetit!
    Bon appetit!
0 0 votes
Article Rating
       

Related posts:

Pear Pie with Nut Cream Recipe Pudding Pie Recipe Apple Pie with Pudding Recipe Apple and Pear Pie with Figs “Autumn” Recipe Pie with Tangerines, Apples and Pudding Recipe Apricot Pie with Pudding Recipe Chocolate Cake with Pudding “a La Cheesecake” Recipe Cake with Apples and Pudding Recipe Chocolate Muffins with Cream Pudding Recipe Apple Pie with Delicate Cream Recipe Raspberry Pie and Air Pudding Recipe Pie with Peaches and Pudding Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments