Plate pie with pear, mascarpone and roasted almond

Preheat the oven to 180 ° C.

Roll out the puff pastry on the baking paper supplied. Fold the edges 1 cm inwards and press with a fork.

Brush the dough, except the edges, with the orange marmalade. Bake the plate cake on a rack in the center of the oven in about 20 minutes until golden brown and done.

Meanwhile, peel the pears, cut into 4 parts and remove the core.

Cut each part in length into 3 slices, but let them stick together at the top.

Place the pear parts in the baking dish. Melt the butter with the marmalade in a pan and spread over the pears.

Remove the plate cake from the oven and let it cool down. Bake the pears in the middle of the oven for about 15 minutes.

In the meantime, heat a frying pan and toast the almonds in 6 min. Until golden brown. Beat the cream with the icing sugar almost stiffly with a mixer.

Brush the plate cake with the mascarpone. Place the pear parts here and on and sprinkle with the remaining butter sauce from the oven dish.

Sprinkle with the toasted almond shavings and serve with the whipped cream.