60
4
Expert
10 oz Amaretto
6 Savoy
2 oz Bitter cocoa
2 tbsp Corn flour
3 Eggs
5 oz Sugar
2 cloves Carnation
1 oz Butter
Cinnamon powder
Salt
1/2 cup Red wine
70 oz Pear kaiser



To make the pin-prus recipe, start by peeling the ripe Kaiser or Madernassa pears and cut them into small pieces. Put them in a low pan, add a pinch of salt, wine and cook until the pears begin to unravel. Then add cinnamon and cloves.


Put the fruit warmed in a bowl, add sugar (better if brown), amaretto, savoiardi crushed (or slices of biscuits), and cocoa powder. Mix well, then incorporate the beaten eggs and stir again. Grease a 26-28 cm diameter mold with 1-ounce butter and then sprinkle with cornflour. Pour in the mixture and distribute the remaining butter in flakes. Bake at 170°- 180°- For an hour.


Grease a 26-28 cm diameter mold with 1-ounce butter and then sprinkle with cornflour. Pour in the mixture and distribute the remaining butter in flakes. Bake at 170°- 180°- For an hour.


The cake will be ready when it has a consistency similar to that of a chestnut cake and, on the surface, a slight crust will appear. Serve the pin-prus.

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