Breakfast Cake

Summary

Ingredients

• 175 g butter
• 200 g marzipan raw mixture
• 175 g powdered suar
• 1 point vanilla sugar
• 3 egg (s), depending on size
• 300 g flour (wheat flour), handy
• 2 teaspoons, leveled baking powder
• 200 g pear (s) (Williams pears), canned (or pineapple)
• 2 tablespoon amaretto
• Cake icing, chocolate, as desired

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Instructions

1. Mix the soft butter with the chopped marzipan until smooth. Slowly add the icing sugar, vanilla sugar and the salt-baked eggs one after the other and beat vigorously with the hand mixer. Sieve the flour and baking powder and mix in briefly. Add the drained pears, finely chopped, and the almond liqueur. Butter and flour a loaf pan (30x11cm) well, pour in the mixture, smooth it out and bake in the 2nd rack at approx. 150 ° C for about 60 minutes. Let the cake cool down in the tin for another 10 minutes, then turn it out and cover it with chocolate icing if desired.