Pear cake with lemon zest (Princess Pizza Maker)

Pear cake with lemon zest (Princess Pizza Maker)

Category: Bakery products

Ingredients
The pears are very ripe	7 pcs
Butter	30 g
Homemade thick sour cream	3 tbsp
Eggs	2 pcs
Sugar	2/3 cup
Vanilla extract	2 h l
Salt	1/4 h l
Flour	1.5 cups
Baking powder	1/2 tsp
Zest of one large lemon

Cooking method

• Another experiment turned out to be successful. We have a lot of great recipes for muffins with various fruits on our forum. This recipe is perfect for a Princess Pizza Maker. Baked in a thin metal mold, 28 cm, with a ceramic coating.
• I peeled and cut very ripe, soft pears into large pieces. Pears must be very juicy. If dry, then take less flour. Stir butter from the refrigerator with a hand mixer with sugar until crumbled. I added vanilla extract and the zest of one large lemon, grated. I added 3 tablespoons with a top of homemade sour cream, salt, beat again with a mixer, added eggs, beat again. I poured flour and baking powder, mixed with a mixer at low speed. The dough should not be thick, so soft creamy or something.
• 
• Poured pears into the dough and mixed with a spoon so that the dough covered the pears. While mixing pears give a lot of juice, diluting the dough. It is very good!
• She sprinkled the mold with vegetable oil, laid out the dough, closed the pizza oven and plugged it in. After 9 minutes a magnificent aroma of lemon, pears and vanilla spread through the apartment ...
• 
• A few minutes later, we were already enjoying a fragrant cake with a drink from pears and sea buckthorn.
• 
• The whole process took 20 minutes from the moment I entered the kitchen .... I have an American cup from a set of measuring 210 ml.

Tanya !!!! Bravo-bravo !!!!! quarrel for familiarity, but you are a wizard !!! I will definitely do for my family

[Gulnara]

Gulnara, Thank you! The cupcake is very good. Therefore, I shared .. Good luck!

Tanya, just wow, how fast and I am sure that it is very tasty Thank you for bringing your ideas to life

And my dough turned out to be very thick, so it should be ??

[Ira]

Ira, Thank you! Deliciously delicious!

Byaka zakalyaka, dough consistency like a good cream:



Today I decided to do this for work for tomorrow, though from apples and zest. The pears are out. When ripe, soft pears get into the dough, they give a lot of juice and the dough becomes even thinner. Yesterday I even had a thought - to add flour, but I resisted. That's why I wrote about pears, which are very ripe.

Perhaps this is the whole trick, my gushi are ripe, but I can't say that they are very juicy. I added sour cream to the dough, but the dough was probably a bit thick all the same. I did bake a cupcake. The dough came out very dense (it didn't turn out to be crumbly like a cupcake) and I can't call it dull, well, strange in one word. But for the combination of pear, vanilla and zest, I thank you so much, how delicious it is. I will repeat myself and think that my skill is wrong with the test.

[Byaka zakalyaka]

Byaka zakalyaka, well then, reduce the flour, if the pears are not juicy. I have homemade sour cream, as fat as butter .. And the eggs are not small. But the dough was not thick. The combination of aromas and flavors is super! Agree. It's not that interesting with apples ..

[Byaka zakalyaka]

I baked it again today. The dough became much thinner, after the pears were mixed in and it stood for a couple of minutes ... Pears, like last time, Forest Beauty, are very ripe.



Byaka zakalyaka, this question haunts me, why is the dough thick ... I put 1.5 cups today, it seems to me liquid ...But I corrected the recipe, just in case, so that the dough does not seem thick.

And I'm looking for ripe pears, but they are all oak.
I think the dough turned out even more tender for you because of homemade sour cream, I have a store one, and then these pears are also juicy. My family and the previous cupcake were eaten with great pleasure

I agree, because of homemade sour cream, the dough is crumbly. Next time I'll bake it from the store and see the difference ..

Tanyusha! Thanks again! I also threw walnuts into the dough and cranberries and plums into the filling. Then she sprinkled the hot cake with powder. Taste

[Gulnara]

Gulnara, about! This is a fairy tale! Thank you! The combination is amazing!

[Tanyusha!]

Tanyusha! Thank you so much for the delicious theme!
Cupcake is so handsome! And thank you for sharing the baking tricks in our Princess!
(I can't change my reputation yet. But, in an hour - surely! I would vote for this topic 10 times if I could!)

[Irina]

Irina, Thank you so much! Princesses are a very good device! I am glad that my experiments are helping others!

The cupcake is delicious! Thanks for the recipe! The life of my Princess began with sweetness, I hope it will continue to delight ...

[INGRID *]

INGRID *, Thank you! I am very pleased to read this review! Good luck!

[Babushka]

Babushka, Good evening, and how many grams are in the cups! The same amount as in a faceted glass?

[Lauretta]

Lauretta, here Babushka, wrote

I have an American cup from a set of volumetric 210 ml.

[natalisha_31]

natalisha_31, thanks for the answer.

[Lauretta]

Lauretta, sorry I didn't answer right away. I haven't visited the forum for a long time.

Nataliya, Thanks for answering!

[Tatyana!]

Tatyana! Thank you for the currant cake recipe.
I went into the topic of pizza and saw the photo, I liked it. Did it, it turned out delicious. Mine really liked it.Cooking is not stressful.
I did it in half with whole grain flour, the rest was according to the recipe. A lot of currants sank to the bottom, although I mixed it with starch. Is this how it should be? In the photo, this back piece is inverted.
And probably because of the whole grain flour, the cupcake rose a little. Form 30 cm. For 20 minutes the cake was white, only for 30 minutes it acquired a nice color.
She also baked in the Princess.

[Tatyana!]

Tatyana! Thank you for the currant cake recipe.
I went into the topic of pizza and saw the photo, I liked it. Did it, it turned out delicious. Mine really liked it.Cooking is not stressful.
I did it in half with whole grain flour, the rest was according to the recipe. A lot of currants sank to the bottom, although I mixed it with starch. Is this how it should be? In the photo, this is the back piece, the bottom of the cake.
And probably because of the whole grain flour, the muffin rose a little. Form 30 cm. For 20 minutes the cake was white, only for 30 minutes it acquired a nice color.
She also baked in the Princess.

I pressed somewhere in the wrong direction, I wanted to correct it, but my own message popped up with a quote.

[Volume]

Volume! Wonderful cupcake! Such a nice color! I think the berries sank because of the flour. It also seems to me that whole grain can be baked longer. And it turned out a little thinner because the shape is 30 cm. I bake at 28 cm. I baked it last night.

[Tatyana!]

Tatyana!What a plump muffin, fluffy! : girl_love: Crusty crust! : girl_love: Very, very appetizing! : girl_love: I'll try to bake in a smaller form.

[Volume]

Volume, Thank you! Everything will definitely work out!