Pear stuffed cake

Preparation

1. If we want to make the cake with pear and ginger compote, we will start by making the compote. If we want to use another compote that we already have made, a jam or a jam that we have at home, we will skip this step.

2. To make the compote, put the peeled and cored pears in the glass, as well as the grated fresh ginger. We program 14 minutes, varoma temperature, speed 1. Next we add the juice of 1 orange and program 5 minutes, varoma temperature, speed 1. We will finish making it by grinding during 1 minute at speed 10. We take out and reserve.

3. We preheat the oven to 180º.

4. We wash the glass. We put in it the butter, the sugar, the flour, the vanilla aroma, the two yolks and the yeast. We program 20 seconds, speed 5.

5. We remove the dough from the glass. We take 150 g of that dough and wrap it in transparent film. We reserve those 150 g in the refrigerator.

6. The rest of the dough is placed, with our hands, in a mold of about 23 centimeters in diameter (the 22 and 24 cm molds also work), making the dough rise a little at the edges.

7. We pour the compote over that dough, distributing it well.

8. If you want to use the egg whites, look at the comments section because now would be the time.

9. Now we remove the reserved dough from the fridge and crumble it with our fingers, spreading it over the entire surface of the cake, so that it covers the compote.

10. Bake at 180º for about 30 or 35 minutes. When it has cooled a bit we put it in the refrigerator.