This soft pear and mascarpone cake from "La Cucina di Pippicalzina" will amaze you with its
softness . Perfect for children's snacks, it is prepared with the
unrefined flour Farina di Grano Tenero Tipo 1 Ruggeri and with fresh fruit.
Ingredients
Procedure
To prepare the soft pear and mascarpone cake, start by peeling and cutting 3 pears into cubes. Instead, cut the fourth pear into thin slices. In a separate bowl or in a stand mixer, beat the eggs with the sugar until it becomes a light and frothy mixture. Add the mascarpone and continue beating.
Then add the flour, cinnamon and baking powder, mixing everything together. Add the diced pears and pour into a 24 cm buttered and floured mold or lined with baking paper. Distribute the pear slices in a radial pattern and bake at 180° for about 40 minutes. Test with a toothpick to see if it is cooked, as each oven is different. Once the cake has cooled, sprinkle with powdered sugar.
