Preparation

Peel the pears and cut them into pieces. Cook them in wine, with the spices, then reduce to a puree. Add the crushed amaretti biscuits, almonds, cocoa, sugar and rum. For the dough, mix the flour with the whole egg, sugar, butter, yeast and milk, until a smooth dough is obtained and rolled out with a rolling pin. Cut out 2 discs and place the first one in a buttered cake tin. Pour in the filling and cover with the other disc, pinching the edges together well. Brush the cake with egg yolk and bake in a hot oven for 35-40 minutes.

Ingredients

• For the dough mix:
  • 250 g flour
  • 1 whole egg
  • + 1 yolk
  • 2 tablespoons of sugar
  • 50 g butter
  • 1/2 glass of milk
  • 1/2 sachet of yeast.
• For the filling:
  • 1 kg madernassa pears
  • 4 cloves
  • 1 stick of cinnamon
  • 1 glass of red wine
  • 200 g amaretti biscuits
  • 50 g chopped sweet and bitter almonds
  • 40 g of cocoa
  • 1 shot of rum
  • 2 tablespoons of sugar