Teisen Frau Gellyg Ffres a Mascarpone
(Fresh Pear and Mascarpone Shortcake)

Origin: Welsh      Period: Traditional

Original Recipe

Cynhwysion

225g o gaws Mascarpone
150g o fenyn
150g o flawd codi
50g o siwgwr brown tywyll
25g o bowdwr reis
3 gellygen aeddfed
croen 1 lemwn wedi ei ratio'n fân
1 ŵy
ychydig o rinflas almwn
pinsiad o sinamwn

Cymysgwch ynghyd y blawd, y powdwr reis a'r croen lemwn mewn powlen. Ychwanegwch y siwgwr a'r menyn a torrwch y gymysgedd gyda dwy gyllell nes ei fod yn ffurfio toes. Gorchuddiwch eich bysedd gyda blawd yna gwasgwch y does i waelod tun fflan tua 20cm sydd wedi ei iro'n dda. Gwnewch yn sicr fod y does yn dod ychydig o fyny ochor y tun. Gwasgwch y does i lawr yn dda yna gwnewch dyllau ar ei hyd gyda fforc.

Rhoddwch y does mewn popty wedi ei gyn-gynhesu i 190°C a phobwch am tua 30 munud, neu nes fod y does yn euraidd ac wedi coginio drywodd. Tynnwch a'r popty a gadewch o'r neilltu iddo oeri am ychydig.

Paratowch y gellyg gan eu plicio ac yna hannerwch hwy cyn cafnio allan y perfedd. Nawr torrwch pob hanner o ellyg yn stribedi o tua 3mm o drwch (gan dagw siâp y gellyg).

Gosodwch y 6 hanner gellyg yng ngwaelod y tun fflan gan eu hagor allan i wneud siâp ffan.

Mewn powlen curwch y mascarpone, yr ŵy a'r rhinflas almwn ynghyd cyn taenu'r gymysgedd dross y gellyg a'r does. Rhoddwch y deisen frau menwn popty wedi ei gyn-gynhesu i 180°C a phobwch am tua 40 munud, neu nes yn euraidd.

Gellwch ei wieni unai'n oer neu yn boeth.

English Translation

Ingredients:

225g Mascarpone cheese
150g butter
150g self-raising flour
50g dark brown sugar
25g ground rice
3 ripe pears
finely-grated zest of 1 lemon
1 egg
a few drops of almond essence
pinch of cinnamon

Method:

Mix together the flour, rice flour and the lemon zest in a bowl. Add the sugar and the butter and cut the mixture with two knives until it forms a dough. Flour your fingers then press the dough into the base of a 20cm flan dish that's been well greased. Ensure that you press the dough slightly up the sides of the tin then press the dough down well and prick all over with the tines of a fork.

Place the dough in an oven pre-heated to 190°C and bake for about 30 minutes, or until the dough is golden and cooked through. Remove from the oven and set aside to cool for a while.

Prepare the pears by peeling, halving and then scooping out the core. Now cut each pear half into strips about 3mm thick (make certain you keep the overall shape of the pears).

Place the 6 pear halves in the base of the flan tin and open them out slightly to form the shape of a fan.

In a bowl beat the mascarpone, the egg and the almond essence together before spreading the mixture over the pears and the dough. Place the cake in an oven that's been pre-heated to 180°C and bake for about 40 minutes, or until golden.

The shortcake can be served either hot or cold.

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