Lichens with sour cream and pears

Name: Lichens with sour cream and pears - Matilda L.
Ingredients: 675 g flour; 3 egg yolks; 3 heaping tablespoons of sour cream; 200 ml sweet milk; 6 tablespoons condensed milk (half a 300 ml can); 1 and a half packets of yeast; vanilla; a pinch of salt; 100 g butter. Cream: 10 heaping tablespoons of heavy cream (at room temperature); 6 tablespoons condensed milk; 3 egg yolks; 2 tablespoons semolina; vanilla; 5 or 6 soft; juicy autumn pears. 1 large beaten egg for glazing.

Dessert - Lichens with sour cream and pears by Matilda L. - Recipia

Cream and Pear Lichiu - A Delicacy of Memories Who doesn't remember the moments spent with grandparents, the enticing scents that flooded our senses? This cream and pear lichiu recipe is a culinary reverie, an attempt to bring back those magical moments spent in grandmother's kitchen. With a fine base, a delicious cream, and juicy pears, this dessert is more than just a simple cake - it is an experience that will leave you with unforgettable memories. Preparation Time: 30 minutes Baking Time: 40 minutes Total Time: 1 hour and 10 minutes Number of Servings: 16 servings Necessary Ingredients For the Base: - 675 g flour - 3 egg yolks - 3 heaping tablespoons of cream - 200 ml sweet milk - 6 tablespoons condensed milk (approximately half a 300 ml can) - 1 and a half packets of dry yeast - 1 packet of vanilla - A pinch of salt - 100 g butter For the Cream: - 10 heaping tablespoons of heavy cream (at room temperature) - 6 tablespoons condensed milk - 3 egg yolks - 2 tablespoons semolina - 1 packet of vanilla - 5-6 autumn pears (soft and juicy) - 1 large beaten egg, for glazing Step by Step 1. Preparing the Dough: Start by sifting the flour into a large bowl. Make a small well in the center of the flour and place the yeast there. Arrange the egg yolks around the edge of the bowl, and add a pinch of salt to the center of the well. This step will help the yeast ferment properly. 2. Preparing the Liquid: In a small saucepan, melt the butter over low heat, then add the sweet milk, cream, and condensed milk. Add the vanilla as well. It is important that the liquid is warm, not hot, so as not to kill the yeast. 3. Kneading the Dough: Pour the warm liquid over the dry ingredients and knead the dough for about 10 minutes. When ready, cover it with a clean towel and let it rise in a warm place until it doubles in volume. 4. Preparing the Baking Tray: Line a large baking tray with parchment paper. If you prefer to make two separate bases, divide the dough in half and roll out each piece on a sheet of parchment. 5. Assembling the Dessert: Once the dough has risen, spread it in the tray, ensuring it reaches the edges. In a separate bowl, mix the ingredients for the cream: cream, condensed milk, egg yolks, and semolina. Mix well until you obtain a homogeneous mixture. 6. Adding the Pears: Wash and peel the pears, then slice them. Spread the cream evenly over the prepared base and arrange the pear slices on top. Use a brush to glaze the base with the beaten egg - this will give it a golden and appetizing appearance. 7. Baking: Preheat the oven to 170°C and bake the lichiu for 30-40 minutes, until it is beautifully browned. Be careful not to leave it in the oven too long, as the base can harden. 8. Cooling and Serving: Allow the lichiu to cool in the tray, then cut it into servings and serve. You can sprinkle a little cinnamon on top for added flavor and a touch of nostalgia. Practical Tips - Pears: Choose ripe but firm pears to avoid them breaking down during baking. Autumn pears are ideal due to their juiciness. - Variations: You can add toasted nuts or almonds for extra texture or experiment with citrus flavors, such as lemon or orange zest, for a pleasant contrast. - Serving: This dessert pairs perfectly with a scoop of vanilla ice cream or caramel sauce for added flavor. A cup of aromatic tea or coffee will perfectly complete this sweet feast. Nutritional Benefits Cream and pear lichiu offers an excellent combination of carbohydrates from flour, proteins from eggs and cream, as well as fiber from pears. This is a dessert choice that not only satisfies the sweet tooth but also provides considerable nutritional value. Frequently Asked Questions - Can I use another type of milk? Yes, you can replace sweet milk with plant-based milk, such as almond or soy milk, for a lactose-free option. - How can I store lichiu? It can be kept in the refrigerator in an airtight container for 3-4 days. We recommend serving it at room temperature or slightly warmed. - Is this recipe suitable for special occasions? Absolutely! Cream and pear lichiu is an elegant dessert that will impress guests, perfect for holidays or family gatherings. This cream and pear lichiu recipe is more than just a simple cake; it is a bridge between generations, a way to keep the memory of our grandparents alive and to bring a touch of nostalgia to every meal. I invite you to try it and fill your home with the aromas of childhood!

Lichens with sour cream and pears

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