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Ingredients:

• Butter (in the dough) - 100 g
• Butter (in the filling) - 150 g
• Sour cream - 70 g
• Wheat flour (in the dough) - 170 g
• Wheat flour (for filling) - 50 g
• Baking powder - 1 tsp
• Sugar - 150 g
• Egg white - 3 pcs.
• Powdered sugar - 3 tbsp. l.
• Pear (without peel and core) - 450 g
• Vanilla sugar (sachet) - 15 g

Cooking:

1. sour cream and butter beat until smooth, combine with flour mixed with baking powder. Knead the dough.
2. Cover the bottom of the mold baking paper, distribute the dough in shape, forming the sides. The size of the mold is 22 cm in diameter.
3. Pears cut, put in a form with dough, you can sprinkle lemon juice. Use hard pears. Pears can be replaced with apples.
4. Butter, sugar and vanilla sugar put on fire and, stirring all the time, bring to a boil, as it boils, add flour and stir well with a whisk so that there are no lumps.
5. Immediately pour the hot cream over the pears. Pour in a thin stream so that the entire cake is covered with filling.
6. Place the cake in a preheated oven at 180ºC for 20-25 minutes. During this time, beat the whites with powdered sugar to steep peaks (beat for 7 minutes at high speed, gradually adding powder). Lower the oven temperature to 140ºC, take out the cake, put the beaten egg whites on top, smooth and put it back in the oven until the top is golden brown, about 15 minutes.
7. Remove the finished cake from the oven, let it cool in the mold to room temperature and refrigerate for several hours (preferably overnight) so that the filling freezes.
8. If the cake is cut at room temperature, the creamy filling may leak out a little.

What dessert do you usually cook for your family? Most housewives, without hesitation, answer that the favorite sweet in their family is.

And this is not at all surprising, since tender filling and crisp simply can not leave anyone indifferent. Moreover, the preparation of this dessert practically does not require time. We want to diversify your diet a little and tell you about the sweetness that will surpass the taste of many fruit pies. Creamy pear pie with souffle - yummy, which is almost impossible to break away from. The pie is prepared very easily and quickly, so even those for whom cooking is a curiosity can cope with it. Try it, you won't regret it!

Ingredients

• Butter 250 g
• Sour cream 70 g
• Wheat flour 230 g
• Baking powder 1 tsp.
• Sugar 150 g
• Egg whites 3 pcs.
• Powdered sugar 3 tbsp. l.
• Pear 450 g
• Vanilla sugar 15 g
• Lemon juice 1 tsp

How to make Creamy Pear Soufflé Pie

1. Place 100 g of butter and sour cream in a deep bowl, beat them until homogeneous mass using a mixer or blender.
2. In a separate bowl, mix 170 g of flour with baking powder and pour it into a mixture of sour cream butter and knead the dough.
3. Wash, peel and cut the pear into thin slices.
4. Put the saucepan on a slow fire, place 150 g of butter in it, add white and vanilla sugar. Stirring constantly, bring the butter to a boil, add 50 g of flour and mix everything well so that there are no lumps.
5. Line the baking dish parchment paper, spread the dough on the bottom of the form, put the sliced ​​\u200b\u200bpears evenly on top of the dough.
6. Pour the lemon juice over the pear filling, then take a saucepan of hot cream and spread it evenly in the pan so that it covers the pears.
7. Place the cake in an oven preheated to 180 degrees for 20-25 minutes.
8. In a deep bowl, beat the egg white until a thick foam forms, add the powdered sugar and beat everything again.
9. When the cake is ready, gently spread over the surface of the cake. protein mass.
10. Then again send the cake to the oven preheated to 140 degrees for 15 minutes.

Congratulations, a chic creamy pear and crispy crust is ready! Before serving, we recommend sprinkling it with powdered sugar. Pour yourself a cup fragrant tea and enjoy! Be sure to share this recipe on your page so that your friends can also taste such yummy!

Each season has its own gifts, amazing and unique! But most of all in this regard, I love the period from late August to October. Because it is in these months that there are so many ripe vegetables and fruits.

What is a tender juicy pear worth - delicious and incredibly healthy! This wonderful fruit in all respects is simply created for home baking , because the pear gives it a refined aroma and velvety sweetness.

©DepositPhotos

And today's edition "So simple!" invites you to discover amazing cream pear pie recipe under the cloud air soufflé. I've been baking it for five years now!

I found the recipe on the Internet, and then improved it a little. The result is a delicious treat that is almost impossible to resist.

pear pie

©DepositPhotos

Dough Ingredients

• 250 g butter
• 70 g sour cream
• 230 g flour
• 1 tsp baking powder
• 150 g sugar
• 3 egg whites
• 3 art. l. powdered sugar
• 450 g pear
• 15 g vanilla sugar
• 1 tsp lemon juice

Cooking

Since now is the season, you need to enjoy plenty of pear and please yourself and your family with dishes from it. Therefore, I suggest you find out 3 more wonderful summer prescription that are worth paying attention to.

I mentally call this pear pie with soufflé “my cake”, it is so tender, it just melts in your mouth.

Be sure to try to cook it, because after just one piece of this summer treat, your soul becomes happier and more fun. especially fine pear pie combined with a mug of fragrant tea surrounded by warm soulful company.

Save your great recipe!

Ingredients:

✓ Butter (in the dough) - 100 g

✓ Butter (in the filling) - 150 g

✓ Sour cream - 70 g

✓ Wheat flour (in the dough) - 170 g

✓ Wheat flour (for filling) - 50 g

✓ Baking powder - 1 tsp.

✓ Sugar - 150 g

✓ Egg white - 3 pcs.

✓ Powdered sugar - 3 tbsp. l.

✓ Pear (without peel and core) - 450 g

✓ Vanilla sugar (sachet) - 15 g

Recipe

Beat sour cream and butter until smooth, combine with flour mixed with baking powder. Knead the dough.

Cover the bottom of the mold with baking paper, spread the dough over the mold, forming the sides. The size of the mold is 22 cm in diameter.

Pears cut, put in a form with dough, you can sprinkle with lemon juice. Use hard pears. Pears can be replaced with apples.

Put butter, sugar and vanilla sugar on fire and, stirring all the time, bring to a boil.

When it boils, add flour and mix well with a whisk so that there are no lumps.

Immediately pour the hot cream over the pears. Pour in a thin stream so that the entire cake is covered with filling.

Place the cake in a preheated oven at 180ºC for 20-25 minutes. During this time, beat the whites with powdered sugar to steep peaks (beat for 7 minutes at high speed, gradually adding powder).

Lower the oven temperature to 140ºC, take out the cake, put the beaten egg whites on top, smooth and put it back in the oven until the top is golden brown, about 15 minutes.

Remove the finished cake from the oven, let it cool in the mold to room temperature and refrigerate for several hours (preferably overnight) so that the filling freezes.

If the cake is cut at room temperature, the creamy filling may leak out a little.

Bon Appetit!