Pear cake with blue cheese from sabina posthumus

Name: pear cake with blue cheese from sabina posthumus
Total time: 20 min
Yield: 4
Ingredients: 4 pears Doyenne du Comice; 5 slice dough for savory pie; 50 gram butter; 50 gram flour; 3 deciliter milk; salt; pepper; 1 egg; 200 gram blue cheese stilton or gorgonzola

Try this surprising combination of pear and blue cheese in a cake

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Preheat the oven to 180 degrees Celsius. Peel the pears, cut into quarters and remove the core. Grease a cake tin and cover with the defrosted dough slices for savory pie. Make sure the slices stick together well.
Make a sauce by melting the butter in a saucepan on a low heat. Add the flour, stir firmly with a whisk and simmer for a moment. Add the milk and knock out the lumps. Season with salt and pepper. Remove from the heat and quickly stir in the egg. It must be a soft, shiny sauce, as thick as vanilla custard.
Divide the sauce over the cake base. Divide the slices of pear over the cake and crumble the blue cheese over it. Put the cake in the oven and bake it until golden brown and done in forty minutes.
Let cool for ten minutes and then cut the cake into points.