Biscuit cakes with pears

Description

Not only rolls and cakes are made from biscuit dough, but also small cakes. Leftover biscuits should not be thrown away. Break them up and dry them in the oven. The resulting rich crackers can be used in the preparation of various dishes.

Cooking

Step 1

1. Preheat the oven to 200ºС. Cover the baking sheet with parchment, sprinkle it with water. Separate whites from yolks. Proteins with 100 g of sugar beat in a lush foam. Grind the yolks with the remaining sugar. Combine whites with yolks, add flour and vanilla sugar. Stir with quick movements from the bottom up. Pour the resulting mass on a baking sheet, put in the oven and bake for 12 minutes. Remove the cake from the oven, cover with a damp towel and let cool. Cut out circles with a diameter of 5–6 cm from the biscuit. 2. Wash the pears, remove the core. Cut the pulp into thin strips. Heat the butter in a frying pan, add the pears and cook for 3-4 minutes. Place the filling in equal portions on half of the biscuit circles. Cover with the remaining circles and press lightly. 3. Break the chocolate into small pieces. Put them in a fireproof dish and put in a water bath. Cook until all chocolate is melted. 4. Place a wire rack on a baking sheet, place biscuit cakes on it. Cover them with a layer of chocolate with a culinary brush. Put in a cool place to harden the chocolate. TIPS Apples, sliced grapes, figs, or canned pineapple mugs are suitable fillings for biscuit cakes. You can also use fruit or berry jams. If these cakes are for adults only, soak the biscuit with a small amount of cognac or liqueur, such as Cointreau. Chocolate icing can be decorated with coconut flakes, crushed nuts or a fudge pattern.