German pear cake "Schokoladen-Birnentorte"

[Cakes:]

German pear cake "Schokoladen-Birnentorte"

Category: Confectionery

Kitchen: german

Ingredients
Cakes:
Flour	2.5-3 tbsp.
Sour cream, fat content 30-40%	250 g (20%)
Butter	200 g
Baking powder	2 tsp
Cream:
Whipping cream	600 ml (400)
Chocolate (60%)	150 g
Filling:
Pears are dense, very sweet	6 medium
Lemon juice and zest	1 large
Butter

Cooking method

• Cakes:
• Beat the softened butter with a mixer until fluffy, then, continuing to beat, add sour cream in a spoon.
• 
• First, add 2.5 cups of flour mixed with baking powder, stir until lumpy with a spatula. If the dough is too tender, add flour. The dough should be layered, like on the layers of the Napoleon cake.
• 
• Divide the dough into seven pieces without damaging the structure of the dough and send it to the refrigerator for an hour, covered with foil.
• 
• While the dough is lying down, you can start filling.
• Take out the dough, roll out the cakes very thinly, almost to tissue paper, transfer to a baking sheet, prick with a fork, bake in an oven preheated to 180 g until a pleasant golden color.
• I baked in both the Princess pizza oven and the oven at the same time. These are the cakes.
• 
• 
• Filling:
• Peel the pears, cut into slices no more than 1 cm long. Drizzle liberally with lemon over the slices and sprinkle with zest. Simmer the pears in a buttered skillet for 2-3 minutes on each side. I sprinkled a little sugar on the pears. Try to keep the shape of the slices.
• 
• I put the pears in the preheated Princess pizza oven, after having greased the bottom of the oven with vegetable oil, and held it for three minutes, then turned off the oven and opened the lid after 7 minutes.
• 
• Cream:
• Pour the cream into a whipping dish and cool very well. Whip the chilled cream, you can add a cream fixer at the end of the whipping.
• Heat the chocolate with a spoonful of milk or cream in the microwave or water bath, cool and mix with a little cream, then combine with the rest of the whipped cream.
• 
• 
• 
• 
• Assembly:
• Collect the cake by spreading the cakes and placing pears on them. I did not put the pears in all layers, but every other time.
• 
• Decorate the cake, chill it for at least 4 hours, preferably 10-12 hours.
• 

Note

The recipe was found in the Recipe Collection magazine. The method of preparing pears has been slightly changed and the amount of cream has been reduced by 1/3. The chocolate bar took half of the bar.
I prepared half a portion for the sample. We are waiting for 10 hours !!
In the magazine in the photo, the top of the cake is not decorated, but simply smeared with some kind of heterogeneous cream, the cakes are not cut off. I am not a master at decorating cakes either! And I like the cakes that are not cut, but whole, in cakes like "Napoleon", as there is always a crunchy edge! Mmm ...

The cake turned out to be unsweetened, tenderly crunchy, with pleasant pears and a slight bitterness from the zest. The cream fits very well, but I can tell right away that very bitter chocolate should not be used. Even the presented Babaevsky manifests himself very clearly.
We liked the exquisite cake to our taste. Next time I will add 1 tbsp. l. powdered sugar in cream; and possibly rum.

Taking into account my perception (there is still a freshness) and the recipes from the classic book given in the discussion of MariV, it is worth adding salt and a little sugar to the dough.
Let's finalize the recipe together!

hit the beauty! Respect!

[Olya]

Olya, I - just look and rejoice! The dough recipe is wonderful, not very high in calories. Perhaps the cakes are in a pizza maker, when I get it, I bake it!

I just look and am happy! The dough recipe is wonderful, not very high in calories. Perhaps the cakes are in the pizza maker, when I get it, I bake it!

Ol well, you already have plans for a stove entu !!!! Eat then master everything, do not need help?

[MariV]

MariV, well, yes, not high-calorie at all !! quite quite! And I still haven't taken sour cream 42%!
She practically rolled out the cakes to tissue paper, barely transferred them to the pizza oven, but this was the beauty. Sugar can be added, because it is not in the recipe at all.
The cream, by the way, is very good !! We couldn't stand it for 10 hours! The cake is very interesting, the cakes are unreal, thin, tender and crunchy!

Later I will lay out the cut, it turns out very beautiful, I just can't take a photo normally ...

[Olya,]

Yes,Olya, the dough is very good, I sometimes bake from this dough. In the old Soviet confectionery books of Kengis, it was called "unleavened unsweetened dough on soda." You can also use soda instead of baking powder, after baking the smell of soda disappears.

Great recipe! On Monday I will take my stove and will definitely do it!

Ol well, you already have plans for a stove entu !!!! Eat then master everything, do not need help?

Help? Nope, three very adult uncles - husband and sons, and grandson-groom!

And the daughter-in-law and her granddaughter are losing weight !!!!!

[Rada-dms]

Yes,Rada-dms, the dough is very good, I sometimes bake from this dough. In the old Soviet confectionery books of Kengis, it was called "unleavened unsweetened dough on soda." You can also use soda instead of baking powder, after baking the smell of soda disappears.

Great recipe! On Monday I will take my stove and will definitely do it!

I need to dig up our books with my mother - there are real treasures, but everything is in boxes ...

Help? Nope, three very adult uncles - husband and sons, and grandson-groom!

On the one hand, you need to feed everyone, but on the other hand, everyone probably carries you in their arms for such dishes, and other wonderful qualities !!

[Rada-dms]

Rada-dms, and how many grams of sour cream? I didn't find something in the recipe

Olga, thanks for the interesting recipe, I will definitely cook it! And how much sour cream to hang in grams

Probably such a book - an encyclopedia of pastry?

I did not notice at night !! Sour cream -250 g. And I would have made it brighter, maybe add a little rum ?!

[MariV]

MariV, there is such a mom !!!! Does she have a dark, brown or cherry binding? But I look at the salt in the dough and sugar, I just didn't have enough salt and a little sugar! So instead of rum, salt and sugar!: Rose:

Well, yes, for 2 cups of flour (160 gx2 = 320 g) 2 tsp. sugar and 1/4 tsp. salt. A 6 Art. l. sour cream is about 180-200 g.

[Ol!]

Ol!Well, that's better and clearer. And then at first I did not understand! ... Does he look like a Napoleon? Interesting.

[Rada-dms]

Rada-dms,
Such? Sorry for the quality and inversion of the photo - from the iPhone.

[ang-kay]

ang-kay, kind of so, a little bland (I followed the recipe - I still need salt and sugar), well, like a Napoleon, it looks like! Chernz is not wet for 12 hours, the cakes are excellent, but there is little brightness in the taste. But I liked the recipe, as I liked the base, maybe I'll do it with peaches. : girl-yes: Probably, it is this cream that does not give moisture, and it turns out that everything seems to be united, but there is no phlegm. I've been looking for this option for a long time.

[Antonovka]

Antonovka, yeah !!! : friends: Only everything is in boxes .... eh !!!

salt is still needed and sugar)

Well, without salt, anywhere. I put all the baked goods. A completely different taste.

Chernz 12 hours not wet, cakes are excellent

I also love crispy cakes. I eat Napoleon when he is not soaked and when cutting will fall apart. Then he becomes no longer interesting to me.

Well, without salt, anywhere. I put all the baked goods. A completely different taste. I also love crispy cakes. I eat Napoleon when he is not soaked and when cutting will fall apart. Then he becomes no longer interesting to me.

Likewise! In everything !!!!

Please tell me how long the cake is baked in the princess? Do you need preheating? And the cakes were probably baked on paper?

what if you use a commercial puff pastry? how with such a filling? won't get wet? Probably you don't need to stand for a long time before serving? I really liked the filling and the dough in the freezer is available ...