Pear Cake with Balsamic Vinegar of Modena and raspberries
INGREDIENTS
Note: For the sweet photos I used a loaf pan of 40x6cm, putting 1/3 of the dough under riportato.Se cook all the dough in the classic loaf pan, double the amount of caramelized pears.
For the donut
3 eggs
220g caster sugar
230g self raising flour in alterntiva 1/2 tablespoon baking
250 ml of fresh cream
zest of one lemon
1 small pear Williams cut into small cubes
For the caramelized pears
2 small pears Williams
a knob of butter
1 tablespoon sugar
Balsamic vinegar of Modena IGP “Il Conte”
To decorate
4-5 raspberries
PROCEDURE
In a bowl, whisk the eggs with the sugar until they are foamy, add the cream, stir, then add the flour and lemon zest.
Working with a whisk or spatula until the dough is smooth and homogeneous.
Pour into a rectangular mold of 40x6cm buttered and floured dough 1/3 .Add the diced pear.
Bake at 160 ° C for 20min (still do the toothpick test).
When cool remove the donut from the mold and place on serving platter.
Dice the two Williams pears, put them in a pan with a knob of butter and a tablespoon of sugar, cook for a few minuti.Quando pears are soft, add the balsamic vinegar of Modena IGP “Il Conte” and caramelize until they are shiny and colorful.
Using a spoon place the diced caramelized pears on bun, garnish with a few raspberries and serve.
