Urda cream and pear cake

Name: Urda cream and pear cake
Ingredients: 6 eggs; 6 tablespoons sugar; 6 tablespoons flour; 3 tablespoons oil; 1 packet baking powder; 100 ml water; 3 tablespoons sugar; 1 teaspoon vanilla extract; 500 g urda; 150 g sugar; 250 g butter; 1 teaspoon vanilla extract; 4 medium pears (600 g); 1 packet clear cake glaze; 250 ml water

Dessert - Urda cream and pear cake by Arina E. - Recipia

In this Urda cream and pear cake, made with urda, a Romanian fresh whey cheese, the egg whites go in last, keeping the sponge airy under the layer of cream. The pears and clear cake glaze make a glossy topping over the syrup-soaked sponge, and the slices hold together well after a few hours in the fridge. I cut it into narrow pieces so everyone gets a little of the pear layer. Preparation: 30 minutes. Cooking: 29 minutes. Resting: 3 hours and 45 minutes. Total time: 4 hours and 44 minutes. Servings: 12. Approximately 365 kcal and 10 g protein per serving.

Ingredients

For the sponge

6 eggs
6 tablespoons sugar
6 tablespoons flour
3 tablespoons oil
1 packet baking powder

For the syrup

100 ml water
3 tablespoons sugar
1 teaspoon vanilla extract

For the cream

500 g urda
150 g sugar
250 g butter
1 teaspoon vanilla extract

For assembly

4 medium pears (600 g)
1 packet clear cake glaze
250 ml water

Preparation

1. Preheat the oven to 180°C. Separate the eggs and beat the yolks with 6 tablespoons of sugar for 2-3 minutes, until pale and frothy. Add the oil, then the flour sifted with the baking powder. Gently fold in the beaten egg whites. 2. Pour the batter into a 25 x 35 cm pan lined with baking paper. Bake for 25 minutes, until the sponge is lightly golden. Leave it to cool for 45 minutes. 3. Bring 100 ml of water to a boil with 3 tablespoons of sugar and 1 teaspoon of vanilla extract. Cook for 2 minutes, until the sugar dissolves. Leave the syrup to cool for 20 minutes; you can make it while the sponge cools. 4. Beat the softened butter with the remaining sugar, then add the urda and 1 teaspoon of vanilla extract. Mix until the cream is smooth. 5. Peel the pears and cut them into slices. 6. Soak the cooled sponge with the syrup and spread the urda cream over it. Arrange the pear slices on top. 7. Prepare the clear cake glaze with 250 ml of water according to the packet instructions, about 2 minutes, until clear. Pour it over the pears while it is still fluid, then chill the cake for 3 hours.

Notes

Wetter urda can make the cream soft; leave it to drain in a sieve before mixing it with the butter. Choose ripe but still firm pears so the slices keep their shape under the clear cake glaze. The glaze starts to set quickly once you take it off the heat, so pour it while it is still fluid. Sometimes the pears slide when you cut the first slice; let the cake chill thoroughly before serving. I have a cup of black tea with it. If you want it for dinner, make it in the afternoon so it has time to cool and set. Covered, it keeps in the fridge for up to 3 days. Well-drained ricotta can replace the urda in the same amount, but the cream will be smoother. The cake contains gluten, eggs and dairy.