Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. After baking, sprinkle with powdered sugar as desired.