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!
Servings Prep Time
16 5minutes
Cook Time
120minutes
Servings Prep Time
16 5minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Wash the pears, peel, core and cut each lengthwise into 8 parts.
  2. Pour lemon juice over the pears.
  3. 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.
  5. Sift the flour with cocoa powder and baking powder.
  6. 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 23×23 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.
  9. 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.
  11. 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.
  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.
  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.
  15. 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.
  17. Gently mix the pudding cream with a spoon.
  18. 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.
  20. Dissolve dark chocolate in a water bath, apply thin lines to the surface of the cake.
  21. 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.
  23. Bon appetit!
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