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- 1/2 cup butter, softened
- 1 cup ground pecans
- 5 tablespoons icing sugar
- 1 + 2tbsp cups ground hazelnuts
- 1 pinch of salt
- 4 egg whites
- 3 tablespoons Sugar
- 2 large pears
- 300g chestnut puree, unsweetened is better
- Preheat oven on 350F
- Cream the butter with the icing sugar, then add the ground pecans and hazelnuts.
- Beat egg white and pinch salt until stiff. Add the caster sugar and continue beating for 2-3 minutes. Fold in the egg whites into the walnut-hazelnut mixture.
- Wash the pears, cut them in two, remove the core and grate the pears.
- Pour half of the nut mixture into a cake pan. Spread the chestnut puree of top with the help of a spoon.
- Arrange the grated pears on the chestnut puree then pour the rest of the nut preparation.
- Place in the oven and bake for 50 minutes. Let cool completely