Servings:
8
Prep time:
25
Cooking time:
40
INGREDIENTS
- - 100 g of buckwheat flour
- - 100 g of rice flour
- - 3 pears
- - 100 g of brown sugar
- - 90 g of butter
- - 1 egg white
INSTRUCTIONS
- Knead the rice flour in a bowl together with the buckwheat flour, 50 g of softened butter, 50 g sugar, 1 egg, enough water to mix everything. Let rest for 30 minutes in the refrigerator.
- Melt the remaining butter in a pan with the remaining brown sugar. When the sugar begins to caramelize add the pears, peeled and sliced, continue for 5 minutes before removing from heat.
- Roll out the dough after having let it rest, obtaining a disc by approximately 32 cm of diameter. Then line a pan of 28 cm in diameter with baking paper and arrange the caramelized pears forming an even layer. Then arrange over theis the disk of dough bending the edges inward. Bake at 180 ° for 30 minutes.
- Turn out the cake with the aid of a large plate (as is done to turn the omelette) being careful not to get burn by the caramel. It can be served either hot or at room temperature.
