Italian Pear and Apple Cake with Cream

Ingredients

• 1 egg
• 1 lemon zest (Grated; the source does not specify the quantity.)
• 4 tbsp sugar
• 1 tsp cornstarch
• 240 ml milk (The source indicates approximately 1 cup.)
• 50 g butter (The source indicates approximately 3½ tablespoons.)
• 4 eggs
• 120 g sugar (The source indicates approximately ½ cup plus 1 tablespoon.)
• 90 g Greek yogurt or sour cream (Choose one; the source indicates approximately ⅓ cup.)
• 1 tbsp vanilla sugar
• 5.5 g salt (The source indicates 5–6 g, approximately 1 teaspoon.)
• 80 ml vegetable oil (For the batter; the source indicates approximately ⅓ cup.)
• 270 g wheat flour (Sifted; the source indicates approximately 2¼ cups.)
• 2 tsp baking powder
• 2 pears (Cut into pieces.)
• almond flakes (Lightly toasted; the source does not specify the quantity.)
• apples (Peeled and cut into pieces; the source does not specify the quantity. The OCR text uses the plural.)
• vegetable oil (For greasing the baking pan; the source does not specify the quantity.)
• powdered sugar (For dusting; the source does not specify the quantity.)

Steps

1. 1

   Prepare the cream: in a bowl, whisk 1 egg with 4 tablespoons of sugar.

2. 2

   Stir in the grated lemon zest and 1 teaspoon of cornstarch.

3. 3

   Pour in the milk and, stirring continuously, heat to a boil. Continue cooking and stirring until the cream thickens.

4. 4

   Stir in the butter until melted and the cream is smooth.

5. 5

   Transfer the cream to a bowl, cover with plastic wrap, and leave to cool.

6. 6

   In a large bowl, whisk 4 eggs with 120 g of sugar.

7. 7

   Stir in the Greek yogurt or sour cream, vanilla sugar, and salt.

8. 8

   Add the vegetable oil and mix.

9. 9

   Sift the flour and baking powder into the batter, then mix until smooth.

10. 10

    Cut the pears into pieces, add them to the batter, and mix well.

11. 11

    Lightly toast the almond flakes; set them aside for sprinkling over the surface.

12. 12

    Peel the apples and cut them into pieces.

13. 13

    Grease the baking pan with vegetable oil and prepare it as shown in the video. The source text does not explain the pan or the preparation details.

14. 14

    Arrange the apple pieces on the bottom of the pan.

15. 15

    Cover the apples with a thin layer of batter.

16. 16

    Repeat this layering 2 more times.

17. 17

    Sprinkle the toasted almond flakes over the surface.

18. 18

    Once the cream has cooled, transfer it to a piping bag and pipe it onto the cake.

19. 19

    Bake in a preheated oven at 180 °C (350 °F) for 50–55 minutes.

20. 20

    Dust the finished cake with powdered sugar and serve.

Notes

The source does not specify the quantity of apples or almond flakes, the size of the baking pan, or the specific pan preparation referenced in the video. The almond flakes are sprinkled on before baking, while the cream is piped on after it has cooled; the source does not clearly indicate when the cream is added in relation to baking. The OCR initially shows one egg for preparing the cream, followed by four eggs for the batter.

Nutrition per serving

• dessert
• cake
• baked
• fruit
• with dairy
• with eggs