Temperature: 350°F
Ingredients
- 1/3 cup plain flour
- 1/2 cup caster sugar
- 1/2 cup icing sugar
- 1/2 cup ground almonds
- 3/4 cup butter
- 5 egg whites
- 3 or 4 firm-fleshed pears
- 1/2 cup caster sugar
- 2/3 cup double cream
- 2 tablespoons Cointreau
Instructions
Rich Cake: Mix the flour wiht the two kinds of sugar and the ground almonds. Heat the butter in a saucepan until it is a nice golden brown. Whip the egg whites until stiff. Mix the butter and egg whites with the first mixture, working it all in well with a spatula. Peel the pears, remove core and seeds and thinly slice. Pour 2/3 of the mixture into the dish. Spread the pears evenly on top, then cover with the rest of the mixture. Tip: You can keep back a few pear slices to garnish the top. Place in an oven pre-heated to 350 degrees (gas mark 6) and cook for 30 minutes. Caramel: Place the caster sugar in an Emile Henry casserole directly on a medium-hot burner. When it has turned into a nice-looking brown caramel, remove from the heat and delicately mix in the cream. Then add the Cointreau. After leaving the cake to rest for a while, turn it out. Cut into pieces and lay attractively on an Emile Henry cake plate. Pour a thin stream of caramel ove the pieces, using half the quantity. Serve the rest of the caramel in a sauce boat for your guests. Recipe for 6 - 8 servings.
