by Tarla Dalal
Added to 23 cookbooks
This recipe has been viewed 6269 times
An attractive pastry which tastes as good as it looks.
- Pour the cake mixture into a well-greased and dusted Swiss roll tin and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch.
- Cool the cake and cut into rounds (or squares).
- Sprinkle a little syrup from the pear can over the cake pieces.
- Slice the pears.
- Mix all the ingredients for the lemon filling except for the lemon rind and boil until the mixture becomes thick. Cool.
- Beat the cream with the sugar until thick.
- Add the lemon mixture and lemon rind and mix well.
- Spread a little lemon filling on each cake round and put another cake on top.
- Apply a little lemon filling on the upper cake round top and thereafter arrange a few pear slices on top. Apply a little jam on the sides. Apply crushed biscuits over the jam.
- Repeat with the remaining cake and filling.
- Chill the pastries.
- Place in paper cups and serve.
- Variation : Pear Pastries (Eggless):
- Proceed as above using eggless sponge cake mixture, instead of fatless sponge mixture.
Nutrient values (Abbrv) per serving
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