Chestnut flour cake stuffed with pears
Instructions
Prepare pastry as follows: mix butter with 150 g sugar; then arrange on a plan the flour, put in half the eggs and butter.
Knead everything as fast as you can, until you get a homogeneous dough.
Let it sit half an hour in the refrigerator.
Meanwhile prepare a puree with 150 g of chopped pears and the remaining sugar, causing moderate simmer for 30 minutes 20 \.
Pass in a mixer.
Line a pie dish approx.
24 cm in diameter with 2 \ 3 of pastry.
Then arrange on the basis of remaining pears cut cake into thin slices; Sprinkle with melted chocolate and cover with the rest of the pastry.
Bake in hot oven (170 degrees) for about 30 minutes.
Serve warm with PEAR puree.
Ingredients and dosing for 4 persons
- 500 g of chestnut flour
- 400 g of butter at room temperature
- 2 eggs
- 200 g of sugar
- 350 g of pears kaiser peeled and without core
- 200 g of chocolate melted in a bain-marie