French almond cake with pears and prunes

10 servings

120 minutes

French almond cake with pears and prunes is the embodiment of elegance and subtle flavor in French pastry. Its roots trace back to the traditions of Provençal cuisine, where almonds and fruits are often combined in desserts. The delicate almond batter is infused with the sweetness of juicy pears and the rich aroma of prunes, creating a harmony of textures and flavors. Prunes add a slight tartness to the dessert, while pears provide softness and juiciness. This cake is perfect for cozy evenings with a cup of tea or coffee and will adorn any festive table. The finishing dusting of powdered sugar gives it an exquisite appearance, turning each slice into a culinary masterpiece. It is not just a treat but a true gastronomic experience that can transport you to the atmosphere of French cafes with their refined desserts.

Energy value per serving

• Calories: 673.1
• Proteins: 10.3g
• Fats: 42.3g
• Carbohydrates: 66.4g

Ingredients

• Wheat flour: 250 g
• Butter: 320 g
• Pears: 2 pc
• Prunes: 250 g
• Powdered sugar: 250 g
• Chicken egg: 4 pc
• Ground almonds: 220 g

Cooking steps

1. Sift flour (220 g) into a bowl. Rub in butter (150 g) and powdered sugar (70 g). Alternatively, combine everything in a food processor until the mixture resembles crumbs. Add the yolk and knead the dough. Roll the dough into a ball, wrap in film, and chill for 1 hour.

   Required ingredients:

   • Wheat flour: 250 g
   • Butter: 320 g
   • Powdered sugar: 250 g
   • Chicken egg: 4 pieces

2. Roll out the dough and place it in a low round pie pan with a diameter of 23 cm. Trim any excess and place it in the freezer for half an hour. Preheat the oven to 180 degrees. Prick the base with a fork, line with parchment paper, add dry peas to prevent puffing, and bake for 20 minutes. Let cool.

   Required ingredients:

   • Wheat flour: 250 g
   • Butter: 320 g
   • Powdered sugar: 250 g
   • Chicken egg: 4 pieces
   • Ground almonds: 220 g

3. For the almond filling, beat the butter (170 g) with powdered sugar (180 g) using an electric mixer. Add the beaten eggs, then the almonds and flour (30 g), mixing continuously. Transfer the filling to the dough and smooth it out.

   Required ingredients:

   • Pears: 2 pieces
   • Prunes: 250 g

4. Arrange the pears and prunes in a pattern, pressing them down slightly. Bake in the center of the oven for 30 minutes. Reduce the oven temperature to 160 degrees. Cover with foil and bake for another 20 minutes. Let cool, remove from the mold, and sprinkle with powdered sugar.

   Required ingredients:

   • Powdered sugar: 250 g