Trattoria Il Mulino's Almond Cake, Poached Spiced Pear & Fig Gla - WSMV News 4

Trattoria Il Mulino's Almond Cake, Poached Spiced Pear & Fig Glaze

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Almond Cake

4 ea. Eggs
8 ea. Egg yolks
2 cups Sugar
2 cups Brown Sugar
1 tbsp. Vanilla paste
5 cups "00" flour
1 cups Almond flour
1 tbsp. Salt
2 tsp. Baking powder
24 oz. Melted butter

Cream together eggs, yolks, sugars and vanilla paste
Until light, fluffy and tripled in volume
Whisk together flours, salt and baking powder
Fold in dry ingredients
Fold in butter
Alternating between dry and butter
Bake at 325F

Poached Spiced Pear

4ea. Pears (Peeled and cut in half)
2 qts. Water
1 qt. Sugar
2 Cinnamon sticks
1/8 cups Whole All Spice
1/8 cup Whole Cloves
1 ea. Vanilla bean (split and scrapped)
3 ea. Anise star

Whisk together water and sugar in a medium pot
Add in spices
Bring to a boil
Once it has come to a boil add in pears
Turned down to a slow boil
Continue boiling for 15 - 20 minutes or
Until pears are fork tender
Take off heat
Let cool slightly in poaching liquid
Remove pears from poaching liquid and set aside
Cool down liquid completely
Then store pears in poaching liquid

Fig Glaze
12 ea. Figs, ripe
½ cup water
1 cup Sugar
1 ea. Lemon, juiced

Cut the figs in quarters
Add figs, sugar, water and lemon in medium pot
Cook over medium heat
Continue to cook until figs become soft and pulpy
While still hot
Place in a blender
Blend until smooth
Should be slightly thick but still pourable
Add water if too thick
Strain glaze and cool completely

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