Soft pear and amaretti cake

Soft, fragrant and perfect for any occasion: the soft pear and amaretti cake It is a dessert that combines the sweetness of fruit with the unmistakable aroma of Mombaruzzo amaretti. To be enjoyed at breakfast, as a snack or as a dessert at the end of a meal, accompanied by a glass of Moscato.

Ingredients (24 cm mould)

• 3 ripe but firm pears
• 200 g soft macaroons from Mombaruzzo
• 200 g 00 flour
• 150 g sugar
• 100 g melted butter
• 3 eggs
• 1 sachet of baking powder
• 1 glass of whole milk
• icing sugar to taste.

Procedure

1. Coarsely crumble soft macaroons.
2. Beat the eggs with the sugar until light and fluffy.
3. Add the melted butter, sifted flour with baking powder and milk. Mix well.
4. Stir in half of the crushed amaretti biscuits into the batter.
5. Pour the mixture into the buttered and floured mould.
6. Peel the pears, slice them and arrange them in rays on the surface.
7. Sprinkle with the remaining crumbled macaroons.
8. Bake at 180°C for about 40 minutes.
9. Once cold, dust with icing sugar.

A rustic yet refined cake that conquers with its fragrance and softness.