Jean-Charles' pear-raspberry cake
For small snacks with friends, an inescapable and delicious recipe
Races:
150gr of butter
150 g of sugar
3 eggs
250 g of flour
1 sachet of yeast
1 pinch of salt
125 raspberries
2 small pears
Recipe:
Melt the butter over low heat in a saucepan. Pour into a salad bowl, add the sugar and the well-beaten eggs in an omelette (wait for the butter to cool), then the flour-pinch of salt-yeast mixture.
Beat well so that there are no lumps.
Add the raspberries to the batter.
Butter 1 cake tin, line with a cloud of sugar. Pour about 2 cm of batter. Add on top half of the pears cut into 0.5 cm slices. Then the rest of the dough and finish with the rest of the pears.
Bake for 40-45 minutes in the oven at 220°
