Buckwheat Cake, Pears in Wine and Ice-cream

Buckwheat Cake, Pears in Wine and Ice-cream

Proposed by:


RIFUGIO FUCIADE - Val di Fassa

 

 

Dessert serves 4 persons

 

Ingredients for the cake:
60 g butter
60 g sugar
30 g egg yolks
60 g buckwheat flour
4 g baking powder
60 g skinned almonds
60 g egg whites

 

for the Pears and Ice-cream:
375 g medium-sweet red wine
375 g water, 225 g sugar
1/2 cinnamon stick
1/2 vanilla pod
2 cloves
7 Williams Christ pears
4 scoops vanilla ice-cream, 1 teaspoon powdered cinnamon

 


Cake: melt the butter and mix with half the sugar; add the egg yolk and incorporate the buckwheat flour along with the baking powder and skinned almonds. Whisk the egg whites until stiff along with the rest of the sugar and add to the mixture. Grease a small cake tin and sprinkle with flour. Pour in the cake mixture, place in an oven heated to 160°C and bake for about 25 minutes.


Pears: bring the water to the boil with the wine, sugar, cinnamon stick, vanilla pod and cloves. Peel the pears, cut in half and leave to marinate in the hot liquid. Leave to cool, then refrigerate overnight.


Ice-cream: Incorporate the cinnamon powder into the ice-cream or simply sprinkle over the top.

 


Wine recommended:
Trentino D.O.C. Vino Santo

 

 

 



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