Pear Cake With Chestnut Cream And Nuts

1. 1

   Preheat oven on 350F

2. 2

   Cream the butter with the icing sugar, then add the ground pecans and hazelnuts.

3. 3

   Beat egg white and pinch salt until stiff. Add the caster sugar and continue beating for 2-3 minutes. Fold in the egg whites into the walnut-hazelnut mixture.

4. 4

   Wash the pears, cut them in two, remove the core and grate the pears.

5. 5

   Pour half of the nut mixture into a cake pan. Spread the chestnut puree of top with the help of a spoon.

6. 6

   Arrange the grated pears on the chestnut puree then pour the rest of the nut preparation.

7. 7

   Place in the oven and bake for 50 minutes. Let cool completely

* Per serving · 4 servings · Values may vary.

No additional tips available.