Traditional recipes

Pear and pistachio cake

Pear and pistachio cake

For the dough, mix all the ingredients until a homogeneous dough is obtained, then put the dough in the fridge until the filling is ready.

For the filling, clean the apples and 2 pears, remove the stalks, then cut into slices. Heat the oven to 200ᵒC.

Put the fruit slices in a saucepan together with the lemon juice, pear nectar and spices. pan on the fire and put the porridge fruits aside.

Grease a tart form. Spread the dough on a surface powdered with flour, then spread on the entire surface of the form, leaving a round edge. Spread the fruit porridge over the dough and bake for 20 minutes.

Meanwhile, clean the rest of the pears, halve them, remove their stalks, then cut them into slices. Place the pear slices on the baked cake, and sprinkle the pistachios on top. Bake the cake for another 15 minutes, then let it cool. It goes very well with chocolate sauce.

Cake with roses and pistachios

Cake with roses and pistachios, in a dessert with my mother in mind. I didn't choose this combination by chance. My mother likes pistachios, and rose petals are a delicate presence even in the kitchen. Our family has been making rose jam for a long time, from the time when my grandmother's guests were greeted with cold spring water and a few tablespoons of rose jam. In this recipe, I used rose syrup with honey and lemon, a lighter syrup, which I made last summer and which I keep in the freezer. The cardamom seeds integrate perfectly in the cake with roses and pistachios & # 8211 the most fragrant and fragrant dessert I have made so far and with which I chose to surprise my mother.

Ingredients for the top with pistachios and rose syrup
  • 250 g white flour
  • 100 g peeled pistachio, raw
  • 3 eggs
  • 100 g caster sugar
  • 125 g butter
  • 50 ml of rose water
  • 175 ml rose syrup with honey
  • juice from 1/2 small lemon
  • 8 g baking powder
  • 2 teaspoons freshly ground cardamom seeds.
Cream ingredients
  • 250 g cold cream cheese
  • 20 g powdered sugar
  • 100 g soft butter
  • 1/2 teaspoon freshly ground cardamom seeds
  • 70 ml rose syrup
  • optionally, a tablespoon of glucose.
Countertop preparation

First, I baked the peeled pistachio for 5 minutes at 180 degrees Celsius. After the pistachio cooled, I finely ground half of the quantity, and chopped the other pistachio fruits into large pieces. I left the oven on, at the same temperature, and greased a round cake tin with a removable bottom. I sifted the flour together with the baking powder, mixed it with the pistachio flour and set them aside. I melted the butter in a saucepan and left it to cool. I beat the eggs and sugar well, then I poured the butter into the composition.

Now it's time to abuse the flavors and add the ground cardamom, rose water and syrup and lemon juice. With the help of a whisk, in order not to form lumps, I gradually incorporated the flour, and at the end I added the chopped pistachios. I baked the dough for 40-45 minutes, at 180 degrees Celsius, then reduced the temperature to 150 degrees and left the tray in the oven for about 10 minutes. Because each oven bakes differently, the countertop is ready when it passes the toothpick test. I took the tray out of the oven and removed the ring only after leaving it to cool for at least 20 minutes, to avoid cracking the worktop. I didn't finish the cake the same day, so I wrapped it in cling film and put it in the fridge. It can be kept cold even for 2 days before the cream is added.

Preparation of the cream

For this wet countertop I chose to make a simple, sweet-sour cream. I started by mixing all the soft butter well with the cardamom powder and powdered sugar. After obtaining a creamy consistency, I gradually added the cold cheese cream, mixing well after each spoonful of cheese added. I thinly poured the rose syrup, stirring lightly with a spoon. If the syrup you use is quite thin, like mine, it is good to boil it for a short time, on low heat, with little glucose, until it acquires a more viscous consistency. After it has cooled, it can be poured into the cream.

Then I took the top out of the fridge and carefully cut a very thin layer from the top of it to get a flat surface on which I spread the cream.

Finally all the flavors and tastes have met with each other, and the cake is ready! But not before decorating it with pistachio pieces and crystallized rose petals last summer.

  • 4 eggs
  • 180 g sugar (I used brown)
  • 200 g flour
  • 50 g bitter cocoa
  • 8 g baking powder
  • 1 pinch of salt
  • 50 ml milk
  • 125 g butter
  • 3 pears
  • cinnamon to taste
  • 1/2 lemon

Preheat the oven to 170 ° C.

We clean the pears and cut them into cubes, sprinkle the cubes with lemon juice so as not to change their color.

In a bowl sift flour, cocoa, cinnamon, baking powder, salt and mix.

Beat eggs with sugar and add flour mixture.

Add the milk, melted butter and pears, mix until you get a homogeneous composition.

Pour the composition into a greased tray (22 cm).

Bake in the hot oven for about 50 minutes (do the toothpick test).

When it has cooled completely, we powder it with powdered sugar and we can cut it.

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Cake with cottage cheese and pears & # 8211 one of the easiest cake recipes

The cake with cottage cheese and pears is very easy to prepare. This is one of the simplest recipes I know. I recommend you try it too!

Dough ingredients:

  • 600 gr wheat flour, 200 gr powdered sugar
  • 2 eggs, 250 gr butter
  • A pinch of salt
  • 1 sachet of baking powder

Ingredients for the filling:

  • 1 kg pear, 500 gr cow case
  • Peel a squash, grate it and squeeze the juice
  • 2 sachets of vanilla sugar, 2 sachets of vanilla pudding
  • 200 gr sugar, ground cinnamon (to taste)

Method of preparation:

We prepare the dough. Add in a bowl, flour, powdered sugar, salt and baking powder. Mix the ingredients with a spoon. Then add 2 eggs and melted butter. Mix and make a fine, semi-soft dough. Leave the dough aside for 15-20 minutes.Meanwhile, prepare the filling. We clean the pears and cut them into smaller pieces. If the pears are not sweet enough, we can sprinkle a little sugar on them. Mix the cottage cheese with the sugar, grated lemon peel and pudding.

Put the dough on the work surface sprinkled with flour and divide it in two, a smaller piece and a larger one.

Spread the larger piece of dough in a rectangular tray (35 & # 21525 cm), lined with baking paper, so as to cover the inner edges. Prick the dough with a fork.Spread the cream cheese evenly over the dough in the pan and then place the pear slices. Sprinkle cinnamon and vanilla sugar over them. Cover the filling with the remaining dough. We prick it with a fork and grease it with a little milk. Put the tray in the preheated oven at 180 degrees and bake the cake for about 35-40 minutes. After the cake is baked, grease it with a little butter, then let it cool completely. Good appetite and increase cooking!

Pear and chocolate cake

Last year I organized a thematic contest on, it was called The season of abundance and the competitors competed in posting autumn-specific recipes. Coincidentally, my birthday is in the period when this contest took place, and one of the contestants, Cristina Radu, paid me one of the most beautiful tributes I have ever received, dedicating my recipe to a cakes.

Her recipe was, in fact, appreciated by all jurors, ranking second in the competition. I decided to try to prepare this cake recipe that was dedicated to me with so much sensitivity by Cristina, I made, I confess, small changes (nothing essential) and a delicious cake came out whose very sophisticated look does not leave to guess how easy it is to make, the ideal dessert with which to impress some guests of variety.