Covered Pear Cake with Walnuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 240 g flour
- 2 teaspoons baking soda
- 1 teaspoon, leveled cinnamon
- 60 g walnuts, chopped
- 120 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 egg (s)
- 1 tablespoon water
- 150 g butter
For the filling:
- 1 can pear (s), capacity 820 g
- Powdered sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- Prepare a kneading dough from the specified ingredients and refrigerate for 30 minutes.
- Drain the pears in a colander. If you want an evenly thick fruit topping, you can cut the pear halves into schnitzel.
- Line springform pan with baking paper.
- Halve the dough, one half for the cake base, slightly larger than the springform pan, roll out so that it is enough for a small edge. Place the base in a springform pan and spread the pears on top. Roll out the second portion of dough the size of the springform pan for the dough cover and cover the pears with it.
- Baking: hot air 150º 50 min. (Lower rail)
- Sprinkle the cooled cake with powdered sugar.
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