The milk goes to the boiling point along with black tea.
Leave the milk for a minute, then strain it through a sieve.
Add the butter and let it melt.
In another bowl beat the eggs with brown sugar for about 10-15 minutes.
Add the flour and baking powder in the mix, then pour the milk mixture, (the temperature should be about 40-45 degrees).
Cut the dry pear into small cubes and roll them in the flour, then add them to the dough.
Pour the dough into a diameter ring 16 or 18 cm, bake at temperature 130 C, until the pandișpan is ready (about 120-130 minutes).
Cover the pandișpan with food foil to contact and allow to cool.
In a bowl, mix the butter and brown sugar, until we receive a paste.
Add, vanilla essence, cheese cream, mix until homogenized.
Continue with pears puree, mix again.
Cover the entire surface with cream and refrigerate for stabilization.
We decorate according to your preference and enjoy with pleasure.
Enjoy your meal!
