Pear upside-down cake with caramel

Name: Pear upside-down cake with caramel
Ingredients: 2 medium pears (about 350 g); 350 g sugar; 4 eggs; 5 tablespoons sugar; 150 g flour; 1 teaspoon vanilla essence; 10 g baking powder

Dessert - Pear upside-down cake with caramel by Ludovica F. - Recipia

Pear upside-down cake with caramel bakes over a layer of caramel, and the fruit slices are on display when you turn it out. The egg and vanilla sponge is soft, with a sticky, golden-brown base, more like a sponge cake than a dense loaf cake. I serve a few spoonfuls of whipped cream alongside each slice, without sweetening it much. Preparation: 20 minutes. Cooking: 25 minutes. Resting: 30 minutes. Total time: 75 minutes. Servings: 8. About 336 kcal and 5 g protein per serving.

Ingredients

2 medium pears (about 350 g)
350 g sugar
4 eggs
5 tablespoons sugar
150 g flour
1 teaspoon vanilla essence
10 g baking powder

Preparation

1. Wash the pears, remove the cores and cut them lengthwise. 2. Separate the egg yolks from the whites. Beat the whites with 5 tablespoons of sugar until foamy, then mix in the yolks one at a time and add the vanilla essence. 3. Mix the flour with the baking powder and fold them into the batter. 4. Melt 350 g of sugar in a round ovenproof saucepan for 5 minutes, rotating the pan until the caramel turns amber. Remove the pan from the heat, swirl it to coat the bottom and leave the caramel to harden. Arrange the pears on top. 5. Pour the batter over the pears and bake for 20 minutes at 160°C, until the cake has risen and is lightly browned. 6. Leave the cake to cool for 30 minutes, then turn it out onto a serving plate.

Notes

Keep covered in the fridge for up to 3 days, and before serving, let it sit for a little while so it isn't completely cold. Plain whipped cream, with a little sugar or none at all, goes well with the layer of caramel. Use a round ovenproof saucepan with a solid bottom; caramel can leak out of a springform pan. Choose fragrant, firm pears, and if they are large, cut them into narrower slices so they fit in one layer. Other firm-fleshed fruits with little juice can also be used; the cake contains gluten and eggs.