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Wallachian pears

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Sweet cakes filled with dried pears, decorated with crumble.

Ingredients:

150 g of coarse flour 100 g of plain flour 50 g of icing sugar 50 g of fat 30 g of sugar butter 15 g of yeast 2 tbsp rum 2 pcs yolks 1.5 dl milk fat to grease the sheet sheets to grease salt For filling: 200 g of dried pears (can be fresh cooked) 3 tbsp gingerbread 2 tbsp sand sugar 2 tbsp rum 1 tablespoon of sugar cloves sugar and vanilla, For the crumble: 60 g of powdered sugar 60 g smooth flour 60 g of butter vanillin sugar

Procedure:

1. Make a thick dough with plain flour, milk and yeast, let it rise, work it twice during the rising process, let it rise again
2. Form the dough into two round cakes, transfer to greased baking sheets and spread lightly with your fingers, let rise again in a warm place
3. Brush the edges with beaten egg and cover the cakes with the cooled filling, sprinkle with crumbs and bake in a medium oven
4. Brush the edges of the baked cakes with melted butter and drizzle with rum. Preparation of the dried pear filling:
Pour water over the dried pears, add cinnamon sugar, sugar, cloves and boil before adding sugar, jam, gingerbread and rum.

Note:

Recipe for crumble can be found here: Crumble for cakes and other desserts.