Ingredients
3 eggs 90 g sugar 90 g flour 50 ml sunflower oil Grated peel from 1 lemon 50 g pine nuts 200 g pear For the frosting: 250 ml milk 3 egg yolks 50 g sugar 1 teaspoon corn flour 1 bit of lemon peel 1 cinnamon stick To decorate: 4 small pears
Así puedes prepararlo
In a bowl, blend the whole eggs and sugar together with an electric blender until the mixture doubles in volume. Once the egg mixture is ready, carefully add the sifter flour and stir gently up and down until the batter is smooth. Add the sunflower oil, lemon peel, pine nuts and pears cut into thin slices and stir well. Pour the batter into the mould and bake in a preheated oven at 180ºC for 25 minutes. Remove the cake from the oven and allow to cool for a few minutes before turning out. For the cream: Bring the milk to a boil together with the lemon and cinnamon in a saucepan. In a bowl, blend the egg yolks, sugar and corn flour with the help of an electric beater. Add the boiling milk and stir. Pass the mixture through a sieve. Return the mixture to the saucepan and place on low heat, continue stirring until you obtain a thick, creamy sauce. Peel the small pears and cook them in a saucepan with the sugar, 200 ml water and the vanilla pod for 5 minutes. Remove from the heat and allow to cool. Cover the cake with the prepared cream and decorate with the small pears, redcurrants and chocolate shavings.
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