Today, among the desserts, a cake of spelt and rice with a soft filling, a cream with pears and chocolate … always ends up in a hurry!
This cake consists of two bodies, one with wholemeal spelled flour, used for a base of pastry and one with rice flour, used for the soft top of the cake. The heart contains soft slices of pear and dark chocolate flakes, which when cooked in a creamy blend. Of my cakes, all without butter, and this‘ the softer ….. precisely for this cream that is formed in cooking and also blends with the rice flour ….. ends quickly …..
ingredients:
Base of pastry; 200 g spelled flour, 80 grams of brown sugar, 2 egg yolks, 60 g olive oil, 40 grams of milk, 1/4 teaspoon of baking powder, grated rind from one lemon , a pinch of salt.
Top of the cake: 120 grams of rice flour, 80 g sugar, 2 egg whites, 60 grams of olive oil, 50 grams of milk, 3/4 teaspoon of baking powder, a few drops of lemon
FILLING: 1 or 2 pears (about 200 grams of flesh into thin slices), 80 grams of dark chocolate (in drops or small flakes)
In a food processor, work the ingredients for the pastry spelled. Add the milk as the last ingredient dosing the right amount so as to obtain a soft dough similar to that of a classic pastry with butter.
Spread the base with a rolling pin directly onto a sheet of parchment paper that will constitute the lining of the cake tin
Then add the edge of the pastry and fill the base with slices of pear (must be mature enough) and chocolate drops or flakes
Begin preparation of the upper part working with a hand whisk sugar and oil, then add the rice flour, baking powder, mix well and gently incorporate the egg whites until stiff steadfast (for beat the egg whites I added a few drops of lemon ).
Pour the soft mixture on the base of the cake stuffed with pears and chocolate
Bake at 180 degrees for about 30 minutes (after about 25 min to observe the rising and the appearance of the cake: when you feel ready to turn off the oven and leave for another 10 minutes)
So you present just after cooking