Cream – Pear – Cake with Sprinkles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 260 g whipped cream
- 300 grams flour
- 150 grams sugar
- 2 packs vanilla sugar
- 3 egg (s)
- 1 ½ teaspoon baking powder
- 1 can pear (s), halved (420g)
For the sprinkles:
- 130 g flour
- 60 g suar
- 1 packet vanilla sugar
- 2 pinches cinnamon
- 100 g butter / mararine
- 30 g almond (s), round
Print Recipe
Pin Recipe Instructions
- For the cream dough, put the cream in a mixing bowl and beat until almost stiff with the sugar and vanilla sugar. Mix in the eggs one by one. Mix the flour with the baking powder and add all at once and stir briefly on the highest level. Pour the dough into a greased springform pan and smooth it out. Drain the pear halves, then cut them into small pieces and spread them on the cream batter.
- For the crumble, mix the flour, sugar, vanilla sugar, cinnamon and ground almonds together. Pluck the cold margarine / butter into small pieces, add to the flour and almond mixture and work into small crumbles.
- Spread the crumble on the pears and bake in a preheated oven at 200 ° C for 40-45 minutes. Then let it cool down in the mold for 15 minutes, remove it and then let it cool down. Decorate with chocolate or powdered sugar as desired. It also goes very well with whipped cream!
- Tip:
- The pears can be replaced with apples, cherries or peaches.
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