Pear, blueberries and blue cheese cake
The pear goes well with blue cheese. This combination is matching also for the cake. I added juicy cultured blueberries to this combination. The result was a cake with good and unexpected taste nuances.
Preparation time: 1h 20 min
Level: Simple
Quantity: 16 slices of cake
Ingredients:
Dough:
190 g butter
200 g of flour
2 egg yolks
1 tablespoon sugar
Filling:
6-7 Conference pear, cut in half and heart removed
200 g of cultivated blueberries
260 ml whipped cream
100 g of blue cheese
3 tablespoons sugar
5 eggs
1 teaspoon vanilla sugar
Preparation:
1. Prepare the dough. Chop the butter and flour until a smooth, semi-dry crumb is formed. Add egg yolks and sugar. Knead the whole mass into a dough.
2. Preheat the oven to 180 degrees, roll the dough into a disc 0.5 cm thick that is slightly larger than the cake tin.
3. Place the dough in a form, press against the bottom and sides of the form, cut the rest of the dough.
4. Lining the dough in the form with the parchment paper and fill the forn with dry peas or a mixture of peas and rice to keep the dough in shape. Bake for about 20 minutes.
5. While the dough is baking, halve the pears, remove the hearts and cut deep incisionsafter each few mm. Make sure that the nectarine is not completely cut through. If that happens, it’s not a problem, you can still put them together in a cake tin.
6. Lay the pear-halves tightly in a tin
7. Crush the blue cheese into pieces and spread over the cake between the pear slices.
8. Mix the whipped cream with the eggs and egg yolks and the sugar and vanilla.
8. Pour the cake over the filling so that the pear halves protrude from the filling
9. Bake at 180 degrees for about 1 hour.
Serve chilled.
Ready !!