Summary

Ingredients

• 150 g butter
• 100 g suar
• 4 egg (s), separated
• 440 g chestnut (s), pureed
• 2 tablespoon pear brandy
• 100 g flour
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• 1 can pear (s), halved, or
• 800 g pear (s), fresh, peeled, halved, core removed,
• Cake icing

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Instructions

1. Mix the butter in a bowl until soft, stir in the sugar and egg yolks, keep stirring until the mixture is lighter. Add the chestnut puree and pear brandy, stir briefly. Mix the flour and baking powder. Beat egg whites with salt until stiff, alternate with flour and fold in carefully with a rubber spatula.
2. Pour the dough into a greased springform pan (24-26 cm). Divide the pear halves into three wedges and distribute the wedges on the dough.
3. Bake for 45 minutes in the middle of the oven preheated to 160 degrees. The inside of the cake should still be moist.
4. Let cool slightly in the tin, then decorate with cake icing as you like.