IngredientsDough:- 350g of flour - 1 tablespoon baking powder - 200g of butter - 1 egg + 1 egg yolk - 50g ofsugar Filling- 100g of amaretti biscuits - 2 tablespoons of Rhum (or liquor) - 3 tablespoons of powdered cocoa - 30 g of butter - 100g of sugar - 2 cans of sliced pears - one egg
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Put 350g of flour in a bowl, add baking powder, add cold butter sliced and mix until they form fine crumbs. |
Add 50g of sugar and 1 egg + 1 egg yolk and mix with your hands. |
Make a ball with the dough. Put the ball in the refrigerator for at least 30 min. |
Dry the pears and cut them in smal pieces. Cut the 30g of butter. |
Add the butter in a pot low fire to melt. Add the pears and the Rhum. |
In a mixer mince the amaretti. Add the dark powdered cocoa. |
Mix. Add the sugar and mix again. Add it in the pot and stir. |
Stiring, cook low fire for 15 min until the sugar is melt and it looks like a cream. (if you think it's too dry you can add more butter) |
Divide the dought in 2 parts. Make one flat, about 5 mm of thickness. |
Melt some butter in a cake pan. Add the dough making a 3 cm border. |
Add the pears cream and spread it uniformly on the bottom. Make flat the second part of the dough, about 3mm of thickness. |
Cut it round and cover the pie. (to have the right dimention, sign the diameter using the bottom of your pan) With the dough you saved make some shapes to decorate the top. |
Add the decorations and close the border. Mix one egg and spread it on the top of the cake. |
Cook for about one hour in the oven 190°C (380F), checking it after 40 min: if it looks already too colored you can put the oven 180°C/170°C for the last 20 min. Served usually cold, but warm it's just delicious! |
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