Enrich your cake with fantasy

I believe this is my very first food-related post.
Well, my wife loves to cook, but I love it too. Our jobs take us a lot of time, but every chance we get we try to set up something nice (and tasty).
Anyway, the real cooking addicted is Fabiana: I just wrap up some dishes mostly for survival, but once a year or two I love to prove myself that a bit of my creativity is also toward the food.
Yes, I am proudly Italian!.

Women are in two categories: beautiful and bad-dressed.

So, what?…You have a piece of cake and you would like to “dress” it as it were a pro-creation?
I think everyone should learn a little bit from the several food-reality TV shows, where almost anyone is playing a chef role, even for an half of hour.

This is my mean attempt to get the cake richer.

My wife Fabiana prepared a gluten-free, lactose-free cake. That’s because her’s allergies. I think her’s next cake will be husband-free also…still don’t know.
By the way, the cake was awesome: at first glance might seem easy cooking without wheat flour and butter or milk, but she learn a lot over years of experience.


This is for two servings:

  • one pear (I used a Williams);
  • half a cup of raw-sugar;
  • half a cup of (normal) sugar;
  • two spoons of Cuban Ron;
  • a couple of egg-yolks (at normal temperature);
  • two dozen of peeled almonds (you’ll need just one, but I eat the other dozen before using it);
  • half a cup of Cointreau (orange spirit).


Cut the pears in slices, taking away the internal part. I wouldn’t peel the pear: my dad told me that it’s one of the best parts of that fruit.
Take a pan and spread into the raw-sugar, the Ron and two-three spoons of water. Fire it moderately and take care to get the alcohol flaming by moving the pan border close to the fire.
As soon the mixture is boiling, put the pear slices into the pan and leave them enough to caramelize.

In the meantime, put the egg-yolks into a small steel pot, together with the white sugar. Mix the content quickly with a spoon or a whisk until it comes homogeneous and smooth.
Put on a weak fire, so that the mixture gets hot slowly, while keeping mixed continuously.
Add the Cointreau very slowly taking care the sauce keeps smooth. All the alcohol shall evaporate while the orange flavor keeps in the sauce itself.

Slice a piece of cake on a dish, together with a couple of pear slices and a spoon of their syrup. Add gracefully the orange sauce close/over the cake.
Finally, hash the almonds with a simple knife (otherwise they lose part of their aroma) and spread the pieces all over the dish.