| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Campanile |
8 |
servings |
INGREDIENTS
| 5 |
|
Eggs |
| 200 |
g |
Sugar. |
| 200 |
g |
Butter. |
| 200 |
g |
Flour. |
| 2 |
|
Pears |
| 1 |
pn |
Salt. |
INSTRUCTIONS
1 Melt the butter in a small saucepan over a low heat. Separate the eggs.
Beat the yolks with the sugar, add the melted butter and then the flour
gradually, stirring continuously.
2 Preheat the oven (gas mark 5 / 375F / 190C). Peel and cut the pears in
half, remove the core and seeds. Cut each half into slices.
3 Add a pinch of salt to the egg whites, and beat them until firm.
Incorporate them carefully into the cake mixture.
4 Grease a cake tin with butter, pour in half of the mixture, put some of
the pear slices on top, then pour in the rest of the mixture and decorate
with the remaining slices of pear. Bake for 40 minutes.
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