L’Amandine aux poires is a delight of the most traditional pastry that combines the sweetness of potxada pears with the richness of almond cream, all wrapped in a crunchy layer of sucr\u00e9e dough.<\/p>\n
This cake begins with a background of sucr\u00e9e dough, made with ingredients such as butter, flour and sugar, which is cooked until it becomes crunchy and golden. Next, it is filled with a soft and delicate almond dough, made with ground almonds, sugar and butter, which provides a rich and very aromatic flavor. <\/p>\n
The potxada pears are the heart of the cake, which have been cooked with a syrup of sugar and spices, absorbing their aromas and essences, providing a natural sweetness that harmonizes with the cream of almonds.<\/p>\n
To finish, the cake is enriched with a thin layer of almond cream, which provides a smooth texture and a great intensity of flavor.<\/p>\n