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Recipe for a cake with apricots, pears, and pink praline.

Yields12 ServingsPrep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

Lyonnais cake with apricots, pears, and pink pralines, a very indulgent, fruity, and crunchy dessert.

Ingredients
 2 Well-ripened pears (or canned)
 500 Apricot in syrup (preserve)
 4 Egg
 160 Powdered sugar
 250 Sifted flour
 50 Cornstarch
 1 Baking powder
 200 Soft butter
 1 Vanilla sugar
Directions
1

Preheat your oven to 180 °C (around 350 °F). Whisk the butter and sugar together. Incorporate the eggs one by one. When the mixture is light and fluffy, add the flour, baking powder, and vanilla sugar. Peel the pears and cut them into thin slices. Roughly chop the pralines. Pat the apricot halves dry.

2

Grease and flour a 30 cm round cake pan. Pour a layer of batter at the bottom (about 1.5 cm thick). Arrange the slices of pear on top. Cover with another layer of batter. Top with the apricot halves.

3

Sprinkle with crushed pralines and cover with the remaining batter. You can also add more pralines on top for extra indulgence.

4

Bake for 10 minutes at 180 °C, then lower the oven temperature to 160 °C and let cook for 15 minutes. Reduce the oven to 150 °C and continue cooking for 30 minutes.

5

To finish, let rest for 15 minutes with the oven turned off.

Nutrition Facts

0 servings

Serving size

12

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