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Rye bread crumb with vanilla-fried pear and shelf cream

Desserts (cold)
Cook time: 0 min.
Servings: 10 person(s)

Ingredients for Rye bread crumb with vanilla-fried pear and shelf cream

Chocolate, strawberry, Blueberry, find themselves on the
0.5dlWater
1tbspBaking soda
1dlElderflower juice
1tbspVanilla sugar
125gCrumbled rye bread
2tbspPotato flour
200gSugar
3tbspLemon juice
4Egg yolks
4Egg whites
5dlWhipped cream
8Pears, diced

Instructions for Rye bread crumb with vanilla-fried pear and shelf cream

To prepare the Rye bread crumb with vanilla-fried pear and shelf cream recipe, please follow these instructions:

Pears peeled, core house removed and steamed in the water added with vanilla sugar. There must still be prayers in the bulb, not very long. Pour off the liquid and peel the pears.

Egg yolks and sugar whipped white (good). Sprinkle the potato flour and baking soda. Add the crumbled rye bread and turn with a scraper.
Now turn the pinch egg whites into the dough. DO NOT whip, but flip with the scraper to keep the air in the cake bottom.
Fill a greased or baking-wrapped spring form with the dough and put in a 225 degree hot oven (hot air)
Bag 10 minutes, then another 10 minutes covered with silver paper.

Diffuse the chilled cake bottom

Whip whipped cream, shelf blossom juice and lemon juice to foam.

Now put the cake together: bottom, pear, foam, bottom and foam
Embellish what you have ..


tips:
The bottom is frozen The pear is frozen The collected cake can stand for a couple of hours without making any traces

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