Bourdaloue cake: delicious pear and almond tart!

Let's discover the wonderful Bourdaloue Cake together, combining the sweetness of pears and the crunchiness of almonds in an unforgettable flavor experience. We prepare a perfect shortcrust pastry, delicious almond frangipane and succulent pears in syrup to amaze our guests with an irresistible dessert!
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👉 RECIPE: www.soniaperonaci.it/torta-bo...
🍳 PREPARATION 🍳
00:00 - For the pears
Today we are preparing together a dessert of French origins with frangipane cream and pears in syrup: the Bourdaloue cake. Let's start with the pears: the first thing to do is remove the central core and then peel them. Once peeled, we cut them in half and prepare the syrup in a saucepan with water, sugar, cinnamon, lemon juice and vanilla extract. We dissolve the sugar and bring to the boil, then immerse the pears in the syrup and let them simmer for 30 minutes. Turn off the heat and let the pears cool in the syrup for at least 3 hours.
01:35 - For the pastry
Now we dedicate ourselves to the shortcrust pastry: we put the butter and flour into the cutter to obtain the sanding, then we add the icing sugar, the egg yolks, the vanilla extract and a pinch of salt. We knead and roll out the pastry between two sheets of baking paper, then put it in the fridge for 30 minutes.
03:20 - For the frangipane cream
We prepare the frangipane cream: put the soft butter and icing sugar in the planetary mixer with whisk K, then add the eggs, vanilla, sifted flour, almond flour and a pinch of salt.
04:25 - Composition
We take the pears and cut slices without separating them completely, so as to create a decorative fan effect. We take the pastry from the fridge, put it in the cake tin and fit it around the edges. We make a hole in the bottom and pour in the frangipane cream, leveling it. Arrange the pears in a fan shape on the cream and decorate with sliced almonds.
05:40 - Cooking
Finally, we cook the cake in a static oven at 170 degrees for 30 minutes. Once cooked and cooled, we polish the pears with jelly spray or apricot jam. Our delicious Bourdaloue cake is ready! Make it at home and let me know in the comments what you think!
🍳 INGREDIENTS 🍳
Ingredients for a 21cm diameter mould
FOR THE SHORTBREAD 00 flour 250 g
Butter 140 g
Powdered sugar 100 g
Egg yolks 2
Vanilla extract 1 tsp
Salt1 pinch
FOR THE ALMOND FRANGIPANE
Almond flour 100 g
00 flour 50 g
Butter 100 g
Powdered sugar 100 g
Medium eggs 3
Vanilla extract 1 tsp
Salt 1 pinch
FOR THE PEARS IN SYRUP
Williams pears 500 g
Water 750 g
Sugar 300 g
Vanilla extract 1 tsp
Lemon juice 1 tbsp
TO DECORATE
Flaked almonds to taste
Spray gelatine to taste

[@liviobabich952]

Sonia i tuoi dolci hanno sempre una marcia in più ☺👍👏😋 adoro quando fai vedere il taglio della fetta. 😉

[@LaCucinaDiSonia]

Grazie mille!

[@nancyjijon2571]

Gnam gnam ❤

[@LaCucinaDiSonia]

😍

[@puffetta3581]

Complimenti per la ricetta,la proverò sicuramente 😘
Se posso dare un consiglio abbassate un po' la musica del video

[@liviobabich952]

Concordo 😊

[@LaCucinaDiSonia]

Grazie!

[@erminianapolitano7307]

Ciao Sonia non riesco a trovare il pane alle olive senza glutine😢

[@LaCucinaDiSonia]

Ciao! Puoi trovare qui la ricetta: www.soniaperonaci.it/pagnotta-alle-olive-senza-glutine/

[@highpriestess7512]

Come mai era sparito il video? 🤔 Cmq bellissima ricetta 🙏

[@LaCucinaDiSonia]

Grazie!