Pear and Vanilla Cake with Custard

Pear and Vanilla Cake with Custard might be just the side dish you are searching for. One portion of this dish contains about 8g of protein, 28g of fat, and a total of 581 calories. For $1.22 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 26 foodies and cooks. Head to the store and pick up baking powder, milk, egg yolks, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so tremendous. Similar recipes include Vanilla Magic Custard Cake, Sponge and Vanilla Custard Cake, and Angel Cake with Fresh Peaches and Vanilla Custard.

Servings: 6

Preparation duration: 45 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the custard1. Gently heat the milk, cream, and vanilla in a small saucepan. Whisk the egg yolks, egg and sugar together in a small bowl, then whisk in the milk mixture until smooth.2. Transfer to a small saucepan and stir over a low heat for 10 minutes, or until the mixture is thick enough to coat the back of a spoon. Remove from the heat, cover, and keep warm.Make the cake3. Preheat the oven to 350°F (175°C).4. Cream the butter and sugar together in a bowl until light and fluffy. Add the egg, vanilla, and lemon zest and beat for another minute. Add the cream and mix until smooth. Sift in the flour, baking powder, and salt and beat until smooth.5. Pour into a 9-inch non-stick springform cake tin and smooth the surface. Peel and core the pears, cut into 1/8-inch slices, and arrange on the batter in two concentric circles. Brush the pears with melted butter, then sprinkle with the raw sugar.6. Bake for 50 minutes to 1 hour, or until a skewer comes out clean and the pears on top are lightly browned. Remove the side from the cake tin and slide the cake onto a plate.7. Cool slightly before slicing. Serve with custard.

 

Step by step:

1. Make the custard

2. Gently heat the milk, cream, and vanilla in a small saucepan.

3. Whisk the egg yolks, egg and sugar together in a small bowl, then whisk in the milk mixture until smooth.

4. Transfer to a small saucepan and stir over a low heat for 10 minutes, or until the mixture is thick enough to coat the back of a spoon.

5. Remove from the heat, cover, and keep warm.Make the cake

6. Preheat the oven to 350°F (175°C).

7. Cream the butter and sugar together in a bowl until light and fluffy.

8. Add the egg, vanilla, and lemon zest and beat for another minute.

9. Add the cream and mix until smooth. Sift in the flour, baking powder, and salt and beat until smooth.

10. Pour into a 9-inch non-stick springform cake tin and smooth the surface. Peel and core the pears, cut into 1/8-inch slices, and arrange on the batter in two concentric circles.

11. Brush the pears with melted butter, then sprinkle with the raw sugar.

12. Bake for 50 minutes to 1 hour, or until a skewer comes out clean and the pears on top are lightly browned.

13. Remove the side from the cake tin and slide the cake onto a plate.

14. Cool slightly before slicing.

15. Serve with custard.

Nutrition Information:

covered percent of daily need