Autumn is a time of ripe pears, warm drinks and quiet comfort. And juicy, fragrant pear with a light hint of honey turns any dessert into an exquisite pleasure. And you don’t need to turn on the oven or wait for hours – just 20 minutes, and an airy, creamy cake with pears and vanilla appears on the table, which will amaze even gourmets.
You will need:
500 g ripe pears
200 g macaroons
120 g butter
500 g curd cheese
100 g sugar
1 tsp. vanilla extract
20 g gelatin
100 ml water
How to cook:
- Grind the cookies into crumbs.
- Melt the butter and mix with the crumbs.
- Pour the mixture into the mold and press the bottom tightly.
- Pour gelatin with water and leave to swell for 10–15 minutes.
- Then gently heat until completely dissolved.
- Peel and core the pears and cut into small cubes.
- In a bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
- Add cooled gelatin and stir.
- Gently stir in the chopped pears.
- Place the filling on the base and smooth the surface.
- Place the cake in the refrigerator for 3-4 hours to harden.
- Before serving, remove the pan and garnish the top with thin pear slices or a pinch of ground almonds.
Bon appetit!
