Este bolo de pêra de pernas para o ar é uma sobremesa elegante que combina a doçura caramelizada das pêras com uma massa fofa e aromática. O nome divertido refere-se ao facto de ser desenformado invertido, revelando as pêras douradas no topo, criando uma apresentação impressionante que conquistará qualquer mesa.

Ingredientes

Cobertura

  • 4 colheres (sopa) de manteiga
  • 1/2 chávena de açúcar amarelo
  • pêras q.b.

Massa

  • 1 1/2 chávena de farinha
  • 2 colheres (chá) de fermento
  • 1/4 colher (chá) de sal
  • 8 colheres (sopa) de manteiga
  • 1 chávena de açúcar
  • 1 colher (chá) de essência de baunilha
  • 2 ovos grandes (claras e gemas separadas)
  • 1/2 chávena de leite

Preparação

  1. Na forma (para ir ao forno) colocar a manteiga e levar ao lume para derreter. Adicionar o açúcar e esperar que este se dissolva. Retirar do lume e deixar arrefecer. Cortar as pêras em fatias (grossas) e dispor no fundo da forma. (como sobrou um pouco de pêra, cortei aos cubos e adicionei na massa)
  2. Ligar o forno. Peneirar a farinha, fermento e sal.
  3. Num recipiente bater o açúcar com a manteiga derretida até obter um creme esbranquiçado e fofo. Adicionar a baunilha e bater. Juntar uma gema de cada vez e continuar a bater.
  4. Adicionar, alternadamente, o leite e a farinha/fermento/sal ao preparado anterior e mexer.
  5. Bater as claras em castelo e envolver na mistura anterior. Colocar a mistura na forma (atenção para as pêras não saírem do sítio) e levar ao forno.

Here’s the English version of this delightful upside-down pear cake below

Upside-Down Pear Cake

This elegant upside-down cake showcases pears at their absolute best – caramelised to golden perfection and nestled atop a tender, vanilla-scented sponge that’s impossibly light thanks to the folded-in meringue. The name literally translates to “pear cake with legs in the air,” which perfectly captures the whimsical nature of this topsy-turvy dessert.

What makes this cake particularly special is the technique of melting butter and sugar directly in the baking tin, creating an effortless caramel base that beautifully glazes the pears during baking. The addition of beaten egg whites to the batter creates an exceptionally light texture that contrasts beautifully with the rich, caramelised fruit. The key is arranging the pear slices carefully and being gentle when adding the batter to avoid disturbing their placement.

Ingredients

**Topping**

  • 4 tablespoons butter
  • ½ cup brown sugar
  • Pears to taste

Cake

  • 1½ cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 8 tablespoons butter
  • 1 cup sugar
  • 1 teaspoon vanilla essence
  • 2 large eggs (whites and yolks separated)
  • ½ cup milk

Method

  1. In an ovenproof tin, add the butter and place over heat to melt. Add the sugar and wait for it to dissolve. Remove from heat and leave to cool. Cut the pears into thick slices and arrange in the bottom of the tin. (As I had some pear left over, I diced it and added it to the batter)
  2. Preheat the oven. Sift the flour, baking powder and salt together.
  3. In a bowl, beat the sugar with the melted butter until you get a pale, fluffy cream. Add the vanilla and beat. Add one egg yolk at a time and continue beating.
  4. Alternately add the milk and flour/baking powder/salt mixture to the previous preparation and mix.
  5. Beat the egg whites to stiff peaks and fold into the previous mixture. Place the mixture in the tin (being careful not to disturb the pears) and bake in the oven.