pear ‘flognarde’
First,
Preheat the oven to 180ºC /350ºF.
In a bowl, beat the eggs and the sugar until the mixture turns a pale yellow.
Incorporate the flour and vanilla liquid extract, as well as
The eau de vie or brandy.
Slowly pour in the milk, and then the cream.
Mix well.
Peel and slice the pears as thinly as possible.
Butter an ovenproof baking dish.
Coat with flour, and turn upside down to remove the excess flour.
Pour the dough into the baking dish, and
Garnish with a layer of pears.
Bake in the oven, for about an hour.
The cake must come out light amber in color.
It tastes even better slightly warm, I think!
- This recipe is remarkably simple and quick…
Great for those who are not much inclined to baking cakes!
- For more “crunchiness,”
sprinkle the cake with white or brown sugar
before the end of cooking time, and let it caramelized.
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APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
DRINKS AND BEVERAGES
This cake is a
traditional specialty
from the Limousin region of France.
The sweet smell of childhood…
very easy 
Ideal as a snack for the kids (without eau de vie) or
for tea, on a Sunday afternoon.
➢ 4 eggs
➢ 200 g / 7 oz extra granulated white sugar
➢ 4 tablespoons flour
➢ Drizzle of vanilla liquid extract
➢ 1 tablespoon eau de vie or brandy
➢ 250 g or 25 cl (8.5 to 9 oz) milk
➢ 150 g or 15 cl (5 oz) heavy whipping cream
➢ 2 William pears
➢ Butter and flour to coat the ovenproof dish