I know there are a few recipes followed by sweet, you have to take care of yourself a little bit because Christmas is here right now ... but this sweet vein of mine is no one with it. So here I leave a pear and almond cake that is for suck your fingers, to take with a coffee, a chocolate, a tea .... yes, all very warm because it is making a hell of a cold. Kisses Pear and almond cake For the broken dough: 250 grs. of flour 125 grs. of cold butter Lorenzana without salt of Mantequera de Tineo 1 y..

Pear cake with almonds and Mantequera de Tineo



I know there are a few recipes followed by sweet, you have to take care of yourself a little bit because Christmas is here right now ... but this sweet vein of mine is no one with it.
So here I leave a pear and almond cake that is for suck your fingers, to take with a coffee, a chocolate, a tea .... yes, all very warm because it is making a hell of a cold.

Kisses



Pear and almond cake

For the broken dough:
250 grs. of flour
125 grs. of cold butter Lorenzana without salt of Mantequera de Tineo
1 yolk of egg
1 pinch of salt
30 grs. of sugar
50 ml. of cold water

For filling:
1 large pear
50 grs. of butter Lorenzana without salt of Mantequera de Tineo
50 grs. of sugar
50 grs. of flour
80 grs. of ground almonds
1 little beaten egg
1 splash of vanilla extract
1 splash of milk
2 tablespoons of peach jam


Cut the butter into cubes.
We put all the ingredients in the bowl of the blender and mix everything until obtaining a smooth and homogeneous mass.
We shape the ball, wrap it with plastic wrap and leave it in the refrigerator 1 1/2 before using it, although if you prepare it the day before it is better.

We spread the dough with the rolling pin and cover a mold, cover the dough with vegetable paper and put on top a weight of dried vegetables.
We put in the oven preheated to 180º for 10 minutes.We remove from the oven, remove the vegetables and return to bake another 10 minutes or until the dough is a little browned. Let it cool.
For the filling peel the pear, we cut it in half and remove the seeds.We cut into thin slices.
Beat the butter with the sugar until the mixture is creamy, let's go adding the egg first, then the other ingredients. Mix well and pour into the mold, put on the pear slices and bake 20 minutes.
Paint with the warm jam when the cake is still hot.




I want to thank Mantequera de Tineo and especially to Lucía Martínez for her kindness, sending two cans of Lorenzana butter for her to taste.
I have to say that in this first recipe that I have used it the result has been great, especially the taste of the broken dough that has been very good.




In case you still do not know this company, I leave you a little information.


Tineo's Butter is a company of the Asturian West dedicated to the elaboration of traditional butter following the artisan process.
Since the beginning of the 20th century, its reference brands, Imperial Butter and Butter Lorenzana, have been present in the homes of several generations.
The raw material used is the same for both Imperial Butter and Lorenzana Butter.The production process of Lorenzana is slower to get a butter with a softer texture. On the contrary, Imperial is a butter with a stronger texture and a more intense color. The artisanal production process of both preserves the characteristic flavor and aroma of real butter.








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