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Poached Pear Anise Torte
Ingredients
- 1 1/2 liter all purpose flour
- 15 ml baking powder
- 5 ml baking soda
- 30 ml anise seeds
- 454 gram unsalted butter, room tempurature
- 1 liter white sugar
- 4 eggs, room tempurature
- 1/2 liter sour cream
- 15 ml vanilla extract
Stewed Pears
- 4 pears
- 2 cup water
- 4 cup white sugar
Recipe Method
1- Preheat oven to 350F, and butter and flour two deep 9” round pans.
2- Sift together all dry ingredients except sugar, add seeds, and set aside.
3- In another bowl, cream butter and sugar with an electric mixer, and add eggs gradually, making sure to scrape down the sides of the bowl frequently. Once it is well beaten gently fold in the sour cream and vanilla.
4- Gently fold in the dry ingredients and spread evenly into the pans and bake for about 30 minutes or until tops are golden brown. This makes 2 so freeze one for another occasion. I make a classic pastry cream/custard filling (see Pastry Cream Recipe here) while it is baking and set it aside (make sure to rest a piece of plastic wrap on top to stop a skin from forming).
5- Poach your pears (peeled and cored) in syrup (2 parts sugar to 1 part water) until tender. Remove from syrup and let them cool.
6- Once the cake is cool, slice it in half, layer it with pastry cream and sliced poached pears and then place the top on. Place in fridge for several hours then glaze with a classic
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 417 | 21% |
| Fat 20g | 30% |
| Cholesterol 95mg | 32% |
| Sodium 108mg | 5% |
| Carbohydrates 78g | 21% |
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