Pears financier sponge cake

90 min
Suitable for vegetarians
Temperature: Room temperature
Cuisine type: French cuisine
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.075 kg
Honey 0.035 kg
Plain flour 0.05 kg
Icing sugar 0.05 kg
Ground almond 0.05 kg
Raising agent 2.0 g
Inverted sugar 12.5 g
Egg whites 2.5 ud
Pears 0.1 kg
Elaboration
  • Preheat the oven to 200 ºC.
  • Peel, halve and core the pears with a fruit scoop. Cut into small pieces.
  • Dust with sugar. Caramelize in a hot pan. Set aside to cool.
  • Whip the brown butter (or noisette) and strain through a sieve into a large bowl.
  • Pour the honey in the same large bowl to lower the temperature.
  • Place the ground almonds, the flour, the icing sugar, the inverted sugar and the baking powder in the bowl and whisk with a balloon whisk.
  • Add the warm butter and honey and mix well.
  • Add the whites one at a time and mix until combined.
  • Pour the mixture onto a tray covered with baking paper.
  • Place the pear over the dough and bake it in the oven.
Nutritional information (1 portion)
Energy
7962.31
kcal
Carbohydrates
1691.04
g
Proteins
4.98
g
Lipids
17.93
g
Fiber 2.17 g
Saturates 6.76 g
Monounsaturated fatty acids 3.21 g
Polyunsaturated fatty acids 0.37 g
Cholesterol 34.5 mg
Calcium 6.01 mg
Iron 0.22 mg
Zinc 0.14 mg
Vitamin A 125.96 ug
Vitamin C 0.53 g
Folic acid 6.34 ug
Salt (Sodium) 25052.1 mg
Sugars 1682.33 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.