Best 2 Pear And Dried Cherry Frangipane Cake Recipes
Indulge in a delightful culinary experience with our Pear and Dried Cherry Frangipane Cake, a masterpiece that harmoniously blends sweet and tangy flavors. This exquisite cake features a moist and tender crumb, generously filled with a creamy frangipane filling and adorned with succulent pears and plump dried cherries. Each bite offers a symphony of textures and flavors, making it a perfect choice for any occasion. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step recipe guide will guide you through the process, ensuring a successful baking adventure. Discover the secrets behind crafting this delectable treat and impress your loved ones with a homemade masterpiece. Additionally, explore variations of this classic recipe, including a gluten-free version and a version with a streusel topping. Embark on a delightful baking journey and create memories that will last a lifetime.
Check out the recipes below so you can choose the best recipe for yourself!
PEAR AND FRANGIPANE CROSTATA
Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top - apples or pears in the cold months, cherries and stone fruit in summer - but it is also very good plain, served with a fruit compote alongside. A small wedge is sufficient after a big meal, but no one will complain if you serve a dab of whipped cream or ice cream on the side. This tart is best on the day it is baked: Save time by making the dough and lining the tart pan up to a week in advance and freezing.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make the dough: Heat oven to 375 degrees. In a stand mixer or in a bowl with a sturdy whisk, beat together sugar, salt, eggs and butter. Fold in flour and knead the dough into a ball. Squash the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour or up to 2 days before using. (Dough can also be frozen up to 2 months.) Roll out dough using a lightly floured rolling pin or press dough into a 10-inch French tart pan. Freeze or refrigerate tart shell while you make the filling. (It is not necessary to blind bake the tart shell.)
- Make the filling: Whisk together almonds, sugar, butter, egg yolks and whole egg until creamy, then whisk in rum and almond extract.
- Spread the frangipane batter evenly over the bottom of tart shell, and arrange pear slices over in a circular pattern. Sprinkle with 2 tablespoons sugar. Bake at 375 degrees, for 10 minutes, then reduce heat to 350 degrees. (If pastry is browning too quickly, loosely cover edges with foil.) Bake for 25 to 30 minutes until golden but not too dark and a toothpick pushed into the center of the tart comes out clean. If it doesn't, bake a few minutes longer.
PEAR AND DRIED CHERRY FRANGIPANE CAKE
Categories Cake Berry Dessert Bake Christmas Pear Cherry Almond Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Spray 8-inch-diameter springform pan with 2 1/2-inch-high sides with nonstick spray. Line pan bottom with parchment paper; spray parchment. Using electric mixer, beat 2 eggs, 2/3 cup sugar, oil, milk, and vanilla in large bowl until smooth. Add 1 1/2 cups flour; beat just until combined. Stir in pears and cherries. Transfer batter to prepared pan. Smooth top.
- Crumble almond paste into medium bowl; add cinnamon, 1 egg, 2 tablespoons sugar, and 1 tablespoon flour. Using electric mixer, beat mixture just until blended. Spoon atop cake batter. Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 20 minutes. Run knife around pan to loosen cake. Remove pan sides. Peel off paper. Transfer cake to plate; sprinkle with powdered sugar. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely. Cover; let stand at room temperature.)
Tips:
- Prep your ingredients: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and avoid scrambling later on.
- Use fresh, ripe pears: The quality of your pears will make a big difference in the final flavor of the cake. Look for pears that are ripe but still firm, with no bruises or blemishes.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before serving: This will help the cake to set and make it easier to slice.
Conclusion:
This Pear and Dried Cherry Frangipane Cake is a delicious and elegant dessert that is perfect for any occasion. With its moist and flavorful cake layers, creamy frangipane filling, and sweet and tart pear and dried cherry topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this Pear and Dried Cherry Frangipane Cake a try. You won't be disappointed!
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