For 6 people
- Round cake tin 20.3 x 7.6 cm
- baking paper
- Mandolin grater
- 1 kg of pears (equivalent to about 6 pears) – weight before peeling
- 30g half-salted butter
- 20g butter
- 2 eggs
- 25g sugar
- 30g + 50g maple syrup
- a few drops of maple flavor (optional)
- 1 tsp pure vanilla extract
- 70g of flour
- 1 small teaspoon baking powder
- 10cl milk
- 1 tsp glucose (optional)
Preheat the oven to 180 ° (convection).
Blanch the sugar and 30g maple syrup together with the eggs until the mixture is doubled. Mix the melted half-salted butter with the flavors (maple and vanilla) and add to the mixture. Mix the flour with the baking powder and add it as well. Beat the mixture gently until a uniform dough is formed. Add milk and mix well. Then put the dough aside.
Peel the pears and hollow them out with the help of an apple cutter (note that the pears should stay in one piece). Cut the pears into thin slices with the help of a mandolin grater (maximum 1mm). Lift the slices under the dough until the pears are completely covered in dough (use your hands for this).
Cut the baking paper so that it covers the bottom and the edges of the baking pan. Melt 20g of butter and grease the baking pan with the help of a brush. Line the baking tin with the cut baking paper (thanks to the butter it will stick well). Since the cake rises when baking, a baking mold with high edges is necessary. After baking, he usually shrinks again.
Also grease the baking paper and place the pear slices with the dough in the baking pan. If you want to make a particularly uniform cake, you can put the pear slices individually in the baking pan and then add the dough over it. (In this way, the preparation time is extended by a few minutes, but the cake is flawless and even.)
Bake the cake for 40 minutes at 170 °. Then raise the temperature to 180 ° and bake for another 10 to 15 minutes.
Allow the cake to cool completely before it is removed from the mold (thanks to the baking paper, it will easily detach from the mold).
Boil 50g of maple syrup and one tablespoon of glucose in a small saucepan to get a thick syrup (add about 5 to 7 minutes on low heat) Decorate the cake with the syrup to get a particularly shiny and delicious finish.