Cheesecake tropicale con cavolfiore
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Donut with chestnut, pear and candied flour
ingredients
servings
6
Candied fruits
70 grams
Pears
2 unit
Baking powder for desserts
1 unit
Corn oil
120 grams
Water
130 grams
Eggs
3 unit
Brown sugar
140 grams
Type 00 wheat flour
100 grams
Chestnut flour
150 grams
Desserts from Italy
Donut with chestnut, pear and candied flour
Donut with chestnut, pear and candied flour
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An exquisite donut, with the scents of autumn, the chestnut flour is great. The absence of butter and little sugar make it lighter.
preparation
step 1
Prepare the pears peeled, without torsol and cut into medium pieces, left aside. On a planetary, put the eggs with the sugar at high speed for a few minutes until you get a foamy and swollen compound.
step 2
Add oil and water at a time, reducing the speed. Add the chestnut flour and then the flour flour with the entire bucket of sweet yeast. Continue for about one minute.
step 3
Simply combine the candies (I chose those with orange) and the pears previously cut and mixed well with a wooden spoon or a kitchen spatula.
step 4
Always turn on the oven at 180 degrees, fry the 22cm diameter cake (I used the donut form), fry it and pour the mixture.
step 5
Bake for 40 minutes, test the stitch to make sure it is dry. Fence, let cool and remove from the mold.
step 6
You can store it under a glass bell for a few days and if you want to be dusted with icing sugar.
