Russian Season


Russian, Eastern European and international cuisine brought to you by a mother and a daughter

Pear and Cream Cake

Pear Cake Ingredients

Last week we bought some incredibly soft and sweet autumn pears, and Mom immediately came up with the idea of a Pear and Cream Cake. We used frozen puff pastry – or you might prefer to make your own at home, which means you are a very patient person :) I easily come to a compromise between the store-bought and the home-made when it comes to puff pastry. They sell some really good-quality pastry in a nearby supermarket, and it makes life so much easier! Isn’t a home-made croissant or turnover made with frozen puff pastry still better than having sandwiches for lunch again?!

Pear Cake and Grapes

Anyways, we laid those sugary-simmered pears on a sheet of pastry, topped them with whipped egg and cream, sprinkled the cake with almond shavings, put it into oven and waited for 45 minutes, enjoying the warm smells of melting cream, vanilla, and baking pastry. The cake came out tender and sweet, with a very mild citrus flavour and a dreamy touch of vanilla. We let it cool until room temperature, so it became easy to cut. You might as well try serving it warm with a scoop of vanilla ice-cream.



½ kg puff pastry
6 pears
½ cup + 4 tsp sugar
1 tsp vanilla sugar
1 egg, yolk and white separated
100 ml cream, chilled
½ lemon
3 tbsp almond shavings

Makes a 30×23 cm cake


Cut the pears into slices, unpeeled. Place them into a small saucepan, add ½ cup sugar and freshly squeezed juice of ½ lemon, and simmer under a lid for about 10 minutes, until softer than raw, yet not fully cooked. Remove all extra liquid from the pears. You will only need the pear slices for the cake because you don’t want too much liquid syrup in it.

Simmered pears

Whip the cream with 2 tsp sugar and 1 tsp vanilla sugar.
Whip the egg yolk and white separately, adding 1 tsp sugar to each.

Whipped Cream

Bring together whipped cream, egg yolk and egg white, and stir.

Cream and Eggs

Roll out the pastry and lay it into a baking pan (ours was 30×23 cm in size).

Rolled-out pastry

Spread simmered pears all over the pastry base, top them with the whipped cream&egg, and scatter almond shavings all over the cake.

Pear Cake

Pear Cake

Bake over a low heat for 40-45 minutes. Let cool before serving and enjoy!

Pear Cake

Pear Cake

Pear Cake

Pear Cake

Related Posts Plugin for WordPress, Blogger...

Category: Beyond Eastern Europe, Pastry

Tagged: , ,


Print This Post Print This Post

8 Responses

  1. Sunny P says:

    YUUUUUUUM. and i totally agree with you on the store-bought thing….sometimes it’s just not worth the hassle, you know?

    love the pictures, as always :)


  2. Why didn’t I discover your blog before??? I loooove Eastern European food and there aren’t so many sources from truly Eastern European people in English… I will definitely keep track of this blog! And thanks for your comment in my blog!

  3. Sounds absolutely delicious. You’ve sent inspiration this way!

  4. Britt says:

    I just may have commented on every dish on how perfect it is. This is more of a dessert and again I will be trying this recipe out, mainly in the summer though so I can add fresh fruits.

    • Nastasia says:

      When I’ve used a lot of egg whites I go to my ice cream repecis to use up the yolks. If I’ve just made an angelfood cake I can tell myself I’m entitled to the ice cream because the cake is so low fat. ;>Linda- I’ve you’ve cooked your extra egg yolks look for James Beard’s strawberry shortcake recipe which uses sieved cooked egg yolk. I haven’t tried it myself yet but people rave about it and did James Beard ever do anything that wasn’t yummy?Joe, did you do that recipe here last summer? I’m foggy about the places I’ve seen it.

  5. Alina says:

    Thank you everyone for your kind comments!! :)

    Britt - I also wanted to let you know that I couldn’t post a comment anywhere on your blog! Just wanted to say how much I liked that oatmeal breakfast!

  6. I don’t know whether it’s just me or if perhaps everybody else experiencing problems with your site.
    It seems like some of the text on your content are running off the screen. Can someone else please provide feedback and let
    me know if this is happening to them too? This may be a issue with my web browser because I’ve had this happen previously.

  7. Lovely website, it loads really quick and appears really awesome.

Leave a Reply


Notify me of followup comments via e-mail.


Follow russianseason on Twitter


Our Flickr Photostream

ChurchkhelaWhite TulipsBaked Millet BarMillet BarsGreen and YellowCottage Cheese Apricot BunCottage Cheese Apricot BunPetushki LollpipopsChocolate Butter

Baking on Foodista