Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
To make the paste, beat the butter with the sugar, since sponge is put part of the beaten egg and flour, stirring to form a soft dough and a ball that is refrigerated for 30 minutes. As the size of the eggs varies, we are putting it little by little and maybe we will not use everything.
Grease and flour a cake mold 26 cm in diameter. Melt the chocolate in a bain-marie with the 2 tablespoons of butter and let it cool a little. Peel the pears and cut in half, remove the heart and cut them parallel on top. Heat the oven to 350ºF.
Take the pasta out of the refrigerator and flatten it with a rolling pin between 2 waxed papers sprinkled with flour, cool a little bit again if necessary and then peel the paper and place in the mold, cut the excess. Arrange the pears on the pasta and sprinkle with the cookie.
Beat the egg whites until nougat with 1/4 cup of sugar and set aside. Apart beat the yolks with the rest of the sugar, add the Amaretto and the melted chocolate with the butter. To this put the whites moving gently with a spatula.
Put the mixture on the cake and bake for 45 minutes.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
Rate this tip
Ratings(2)
Anonymous
04/02/2015 08:29:22
Se colocan sobre la pasta antes de hornear.
Anonymous
03/02/2015 21:21:53
Peras
Disculpa y las peras dónde se ponen?
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: