Sonatinos pyragas su kriaušėmis ir migdolais

Šį pyragą radau tarp Sonatinos receptų. Viską dariau pagal receptą tik dėjau vieną kriaušę vietoj dviejų, nes norėjau sausesnio pyrago. Buvo labai smalsu, kaip gi muskato riešutas derės su pyrago saldumu. Buvau maloniai nustebinta, jis suteikia įdomų sodrų skonį.

Dough:
175 g soft butter at room temperature
150 g sugar
vanilla extract
2 eggs
220 g flour
1 ½ tsp. baking powder
1 tsp. grated nutmeg
140 ml cream
grated lemon zest
50 g ground almonds
2 firm pears

Almond top:
50 g butter
50 g sugar
2 spoons of fatty cream
75 g of almond wafers

Whip the soft butter with sugar and vanilla, add eggs and whip further. Sift flour with salt, baking powder, baking soda and nutmeg. Stir in half the flour into the butter mixture. Stir in sour cream, lemon peel and almonds. Then stir in the remaining flour.
Peels pears and slice them. Put half of the dough into the baking form (20 cm diameter), spread the pear slices on it and put the remaining half of the dough on top. Smooth the surface.
Bake cake in a 180 ° C preheated oven for 40 minutes.
Prepare the almond top. Dissolve butter in a saucepan, add sugar and cream, mix, then add the almonds and mix again.
Remove cake from oven and spread the almond mass on top of the cake. Bake another 20-25 minutes. until the top gets a colour of caramel.