Snack of the week. a great French classic with pears

Some know it as amandi cake, others as burdalu. History says that this French pastry was born at the end of the 19th century in a pastry shop on rue Bourdaleau in the 9th arrondissement of Paris. This week we are trying our best to make a seasonal version with pears.

To make a successful almond cake, let’s start with the biscuit. It is important not to overwork it, otherwise you risk making it brittle and not being able to darken. It also needs to rest in a cool place for at least 2 hours so that it does not deform under the influence of heat.

For the amandine cream, we are thinking of using eggs at room temperature, as well as softened, that is, softened, butter processed with a spatula. Indeed, when they are too cold, the ingredients can cause a drastic change in temperature. Your almond cream is decided. So remember to take your ingredients out of the fridge before putting on the apron.

Almond pear cake recipe

Ingredients:

For short pastry

• 1/2 cup of water
• 125 g of butter
• 250 g wheat flour
• 1 egg
• 1 pinch of salt
• 125 g of powdered sugar
• 1 box of vanilla sugar

For the almond cream

• 8 pear halves in syrup
• 125 g ground almonds
• 125 g of butter
• 2 tbsp wheat flour
• 2 eggs
• 1 tsp rum
• 1 pinch of salt
• 125 g of powdered sugar

The steps

Prepare the cookie

Remove the butter from the almond cream in advance. Heat the oven to 220°C (7/8 degrees). Grease the cake pan with butter. Rub the butter and flour without heating the mixture between your hands. Arrange the sanding in the fountain and pour the sugars and eggs in the center. Pour the water with milk, then little by little if the dough seems too dry. Quickly form a compact and homogeneous ball with both hands. Let it cool for at least 2 hours.

Cook the dough blind

Grease the cake pan with butter. Drain the pears on absorbent paper. Pour the reduced dough into the mold and bake it in the oven for 10 minutes.

For the almond cream

In a salad bowl, beat the softened butter with the sugar until it becomes soft and creamy. Add the salt, almond powder and rum and mix. Add the eggs one by one and mix well, then carefully add the flour.

Assemble the pie

Spread the almond cream on the base of the cake. Cut each halved pear into thin slices and spread it on top of the cream. Sprinkle the pear with a little sugar.

Cooking and grooming

Bake for about 20 minutes at 210°C (number 7). Let it cool on the rack. Decorate the almond cake with flaked almonds and sugar and serve at room temperature.