Pear cake

Another overturned :). Quick to prepare, a simple cake suitable for every day. But with a little added chocolate and some other ingredients, you can upgrade it so you won't be ashamed to bring it out in front of the guests. Gentle and fine biscuit, in a duet with soft baked pears ... a great combination.

Ingredients

stuffing:

700 g of ripe pears (about 4 pieces)

1 tablespoon sugar

1 tablespoon semolina

20 g butter

biscuit:

4 tablespoons sugar

1 vanilla sugar

1 egg

2 tablespoons oil

30 g butter

200 ml of thick yogurt

120 g of flour

1/2 bag of baking powder

optional:

60 g of cooking chocolate

1 teaspoon oil

to taste: a couple of tablespoons of chopped nuts or crushed integral biscuits

Preparation

1.

Coat a 24 cm diameter mold well with butter, bottom and edges. Then sprinkle it evenly with a full spoonful of semolina. Peel a pear and cut it into slices about 1 cm thick (it is important that they are not thin). Arrange them next to each other, so that you completely cover the bottom and sprinkle with a spoonful of sugar. If the fruits are very sweet, you can omit the sugar completely. Turn on the oven to heat to 180 C.

2.

In a bowl, beat the egg with the sugar and vanilla sugar, so that it lightens nicely. Add yogurt, oil and melted chilled butter. Sift the flour with the baking powder and lightly add to the mixture, stirring by hand with a whisk to even it out. You will get a medium-thick mass, which you then apply evenly over the layer of pears, carefully spreading to the edges of the mold. Bake in a preheated oven (with me on the second level, closer to the lower heater) for about 25 minutes at 180 C until golden yellow. The edges should be separated from the edge of the mold.

3.

Put the baked cake for a few minutes to settle, then fold the serving plate and turn. The cake will slide without any problems :). For the chocolate glaze, melt the chocolate with a teaspoon of oil in a bag, cut off the top, and draw on the cake. Garnish the edges with crumbled biscuits or chopped hazelnuts.