Christmas Pear Cake
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g butter
- 225 grams flour
- 1 egg (s)
- 75 grams sugar
- 1 packet vanilla sugar
For covering:
- 750 g pear (s), fresh
- 250 ml white wine
- 125 g suar
- 3 egg yolks
- 1 tablespoon cornstarch
- 0.5 teaspoon ½ gingerbread spice
- 2 tablespoon hazelnuts, ground
For the sprinkles:
- 80 g butter, melt
- 50 grams flour
- 50 g hazelnuts
- 75 grams sugar
- 1 pinch (s) salt
- Fat for the shape
- possibly powdered sugar
Print Recipe
Pin Recipe Instructions
- Knead the flour, butter, egg, sugar and vanilla sugar. Shape the dough into a ball, wrap it in cling film and place in the refrigerator for about 30 minutes.
- Peel and halve the pears and remove the core. Bring the wine to the boil with 75 g of sugar. Put in the pear halves, cover and cook for 8 minutes. Take out and drain. Reheat the brew in a water bath. Mix egg yolks with cornstarch and add to the stock while stirring. Stir in 50 g sugar and the gingerbread spice.
- Grease a cake tin and line it with batter, forming a rim. Sprinkle the dough base evenly with 2 tablespoons of hazelnuts. Place the pear halves with the curvature facing down. Spread the egg yolk cream on top.
- Preheat the oven. Knead crumble from melted butter, flour, nuts, sugar and salt and spread on the cake. Bake at 180 ° (fan oven 160 °) for 40 minutes until golden.
- After baking, sprinkle with powdered sugar as desired.
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