Quick layered pear cake
- You
- Jul 18, 2015
- 1 min read
Serves 6
Preparation: 10 min
Cooking: 10 min
• 400 g tin baby pears in brine
• 2 cinnamon sticks
• 5 ml (1 t) coffee powder
• 15 ml (1 T) vanilla essence
• 500 g mascarpone
• 5 ml (1 t) ground cinnamon
• 1 readymade Swiss roll
Line a loaf tin with clingwrap.
1 Place the pears, cinnamon sticks and coffee powder in a saucepan and bring to the boil. Simmer for 10 minutes. Remove from the heat and stir in 5 ml (1 t) of the vanilla essence.
2 Mix the mascarpone, remaining vanilla essence and ground cinnamon together. Roll out the Swiss roll and slice into squares to fit the loaf tin.
3 Layer the ingredients starting with the Swiss roll, coffee mixture and then the mascarpone mixture until all the ingredients have been used, ending with mascarpone.
until all the ingredients have been used, ending with mascarpone.
4 Allow to set in the fridge for 2 hours. Turn the cake out on a serving plate and serve immediately.
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