Spong cake coconut and PEAR
Instructions
Prepare the cake batter according to the instructions on the package, stirring the mixture with melted butter, milk and eggs.
Join also the dehydrated coconut, grated lemon rind and 2 diced pears.
Pour the mixture into a mold hinged (24 cm diameter), buttered and floured; Bake at 180 degrees for 30 minutes.
Peel and cut into slices the third pear.
The cake baked, cooked, and move over, flower, fruit slices.
Sprinkle the surface with icing sugar.
Pass under the grill for about 4 minutes.
Remove from oven and let cool.
Formed the center of the flower with the hazelnut.
Suggested wine: Moscato di Pantelleria passito.
Ingredients and dosing for 8 persons
- 1 pack of prepared for spong cake
- 100 g of butter
- 3 pears
- 2 eggs
- 60 g of milk
- 2 tablespoons of dehydrated coconut
- 1 lemon
- Icing sugar
- 1 hazelnut
- For the mold:
- Butter
- Flour