`Belle Hélène` Pear Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g pear (s), canned or fresh (fully ripe, peeled, pitted) cut into small cubes
- 1 tablespoon lemon juice
- 2 tablespoon liqueur, (pear liqueur)
- 1 tablespoon sugar
- 100 g chocolate, cubes, dark
- 250 g butter, soft
- 250 g suar
- 1 packet vanilla sugar
- 1 pinch salt
- 4 medium egg (s)
- 400 g wheat flour
- 100 g wheat starch (Epifin)
- 1 teaspoon Baking powder
Print Recipe
Pin Recipe Instructions
- Line a loaf pan (30 cm) with baking paper. Preheat the oven to 200 degrees, insert the wire rack in the lowest groove.
- Mix the pear cubes with the sugar (1), the liqueur and the lemon juice and set aside.
- Mix the flour, wheat starch and baking powder together.
- Beat the butter in a bowl until smooth, add the sugar, vanilla sugar and salt and stir everything until frothy. Then stir in the eggs one after the other and stir the mixture vigorously with the mixer for approx. 5 minutes. Sift the flour mixture over it and stir everything thoroughly. Finally fold in the chocolate and pear cubes (including the liquid).
- Put the dough in the prepared mold, put it in the oven and at the same time reduce the temperature to 180 degrees, bake for 80 - 90 minutes (chopsticks test).
- Let the cake cool down in the tin for 10 minutes, then lift out of the tin and place on a wire rack to cool completely.
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