Our delicious Prosecco Cocoa Cake we've already shown you on the blog, but we wouldn't be the #country house teamif we didn't have more Prosecco cakes up our sleeve.
This time there's a delicious version with pears and, of course, the #Thermomix® does a lot of the work for you.
Have fun making it!
Cooking time 30 minutes
Preparation 15-20 minutes
Servings 12 pieces
INGREDIENTS
shortcrust pastry
- 250 g flour
- 120 g sugar
- 120 g margarine
- 1 egg
- 1 sachet baking powder
Topping: 1
- 320 g pears 1 glass
- 250 g Prosecco 1 can
- 250 ml pear juice
- 1 packet of vanilla custard powder
Topping: 2
- 3 eggs
- 100 g sugar
- 1 cup sour cream
INSTRUCTIONS
Shortcrust pastry
Preheat the oven to 180°C top/bottom heat. Put the flour, sugar, margarine, egg and baking powder into the mixing bowl and mix for 50 seconds/speed setting 5.
Pour the batter into a greased springform tin and raise the sides, drain the pears well, cut them up and spread them over the batter. Collect the pear juice.
Topping 1
Pour the Prosecco, pear juice and vanilla pudding into the blender jug and bring to the boil for 7 minutes/90°C/speed setting 3-4. Pour the topping over the pears and bake for approx. 30 mins./180°C top/bottom heat.
Topping 2
Insert the butterfly and beat 3 egg whites for 2 minutes/speed setting 4. Add the sugar, egg yolks and sour cream and mix for 20 seconds/speed setting 4. Pour the mixture onto the pre-baked dough and bake for a further 20 minutes at the same setting.
