Serves: 6 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS FOR THE DOUGH 100gr. Buckwheat 100g. white flour "00" 1 / 2 pear 125gr. 125g of butter. brown sugar 1 / 2 package yeast 3 eggs 1 / 2 packet of vanilla sugar 20g FOR DECORATING. 2 pears, blueberry jam 350gr. white flour "00" 200gr.
200g of butter. sugar cane -------------------------- PROCEDURE Mix the butter, soften at room temperature did previously, with sugar, 1 / 2 grated pear and vanilla sugar. Add the eggs one at a time, stirring constantly. Then stir in the buckwheat, flour and baking powder and pour into a mold, which has been buttered and floured.
Cut the pear into 4 pieces, remove the peel and core, and filled the inside with a little 'of cranberry. Arrange the pears on the pastry with the tip pointing inward. Apart from working with their hands in the flour, sugar and butter and crumble the mixture over the pears. Bake at 180 degrees for 30 minutes.
Serve the cake warm or at room temperature. 
200g of butter. sugar cane -------------------------- PROCEDURE Mix the butter, soften at room temperature did previously, with sugar, 1 / 2 grated pear and vanilla sugar. Add the eggs one at a time, stirring constantly. Then stir in the buckwheat, flour and baking powder and pour into a mold, which has been buttered and floured.
Cut the pear into 4 pieces, remove the peel and core, and filled the inside with a little 'of cranberry. Arrange the pears on the pastry with the tip pointing inward. Apart from working with their hands in the flour, sugar and butter and crumble the mixture over the pears. Bake at 180 degrees for 30 minutes.
Serve the cake warm or at room temperature.
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