To make this cake you do not need the balance. My need to try to do more recipes possible without balance was born a few weeks ago when I threw away the cream because of the scale busted! Since then I always try to regulate it. or I have made several recipes for these experiments to understand the amount, your task easier, play it and enjoy it!
soft pears and coconut cake
Ingredients
10 tablespoons of flour 2 eggs 2 tablespoons cornstarch
6 tablespoons sugar 1 tablespoon unsweetened cocoa 3 tablespoons desiccated coconut
half a bag of yeast
200 ml cream 3 pears
Whip the egg whites and keep aside. Whip the egg yolks with sugar and Sciola cornstarch with 2 tablespoons of hot water.
When the yolks are frothy, add 2 tablespoons of desiccated coconut, cocoa and flour.
When these ingredients are blended, add the cream.
Finally add the egg whites until stiff.
Lined with a wet paper baking pan. Place the bottom of the desiccated coconut and sliced \u200b\u200bpears.
Now pour over the mixture and add the remaining pears.
Bake in preheated oven at 180 degrees for about 20 minutes.
The cake is ready when it takes golden brown.
Having a lot of cream in the dough is much softer than the other cakes. For this reason, before cutting wait for it to cool well, otherwise you risk that is destroyed.
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