I decided to simplify things even more by skipping the caramel preparation step. Although not difficult to make, caramel has the unfortunate habit of becoming overly colored at the slightest distraction, so to caramelize the pears, I used a little trick I discovered on the internet: melt the butter and then add it to the sugar once it has cooled.
To make the preparation even easier, use a springform pan, grease and flour it, and place a sheet of baking paper on the bottom so the pears don’t stick to the bottom when you turn the cake.
This is a cake that will keep its softness for several days and that everyone will enjoy because of the irresistible caramelized pears.
- 6 pere conference
- 3 egg
- 270 g of granulated sugar
- 280 g of flour 00
- 150 ml of milk
- 200 g of butter
- 1 sachet of baking powder
- 1 pinch of fine salt
- 1 lemon
- to caramelize
- 50 g of butter
- 80 g of brown sugar
- Preheat the oven to 180°F.
- In a saucepan, melt the butter cubes, then remove from the heat and stir in the milk.
- Remove the peel from the pears and cut them in half, including the central section with the seeds. Set aside and drizzle with lemon juice.
- Melt the 50 g butter in a small saucepan. Remove from the heat and stir in the 80 g of brown sugar.
- Prepare a springform pan by greasing and flouring it. Insert a circle of baking paper into the bottom of the mold; with a spoon, distribute the butter and sugar mixture on the bottom of the mold, and arrange the pears inside, flat side down.
- Pour the eggs and granulated sugar into a mixing bowl and whisk with a blender until the mixture is light and fluffy. Combine the melted butter, milk, flour, baking powder, and a pinch of salt in a mixing bowl. Blend for a few seconds, then use a spatula to combine until the mixture is homogeneous and free of lumps. Fill the mold halfway with the mixture and pears. Bake at 180°F for 45 minutes, leveling the surface.
- Do the toothpick test to see if the cake is done. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done; if not, cook for a few more minutes.
- Remove the cake from the oven and set aside for 15 minutes to cool. Unhook the zipper and remove the ring before placing a plate on top of the cake and flipping it upside down. Remove the pan's bottom and the baking paper as well. Allow to cool before serving.
- The pears pie can be refrigerated for 3 days, covered in cling film.
Amount Per Serving Calories 1120Total Fat 56gSaturated Fat 34gTrans Fat 2gUnsaturated Fat 18gCholesterol 277mgSodium 638mgCarbohydrates 145gFiber 2gSugar 88gProtein 14g