Almond cake with rosemary pears
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It is certainly not a bounty, but believe me, it's just a heavenly delight. For the sweet tooth the most.
Ingredients for Almond cake with rosemary pears
- Phyllo dough - 2-3 PCs
- Pear - 3 PCs
- Lemon - 1 piece
- Rosemary - 2 PCs
- Sugar - 150 g
- Water - 300 ml
- Almonds - 100 g
- Butter - 100 g
- Powdered sugar - 100 g
- Chicken egg - 2 PCs
Step by step instruction of cooking Almond cake with rosemary pears
Lemons a good wash and rinse with boiling water to dry. To remove the zest. Juice squeeze. Rosemary needles to Rob.
Pears to clean. Cut into quarters and remove the middle of it.
Sugar and water make syrup. To do this, bring to a boil and cook, stirring until all the sugar is dissolved.
Pear put in a pot. There is also lemon zest, juice and rosemary to add. Boil 1 min. Remove from heat and leave it to cool.
For the cream: almonds are lightly dry on a dry pan. While a bit will not change color and begin to smell fragrant. Cool. The butter with the icing sugar and a pinch of salt and whisk. Eggs one by one add and beat well. In the end add the almonds and mix well.
The phyllo dough to grease with melted SL. oil. Put into a form. Pears spread on the sieve and give good to drain the juice. On top of the dough spread the almond cream. Pears to put in a free form, a little pushing. The exposed areas of dough to grease with butter and bake in the oven for 20 mins. At 180 C°.
Meanwhile, the syrup boil down a bit. Pull pie out of the oven and pour this syrup, along with zest and rosemary needles.