Pear – Amarettini Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 150 grams sugar
- 150 g butter or mararine, soft
- 3 egg (s)
- 3 pear (s), firm
- 150 g biscuit (s) (Amarettini)
- milk
- 0.5 ½ pack baking powder
- 1 packet vanilla sugar
- Fat for the shape
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- Separate the eggs, set aside 2 egg whites for later. Mix 1 egg white with the egg yolks, sugar, vanilla sugar and the soft margarine or butter (I always let them melt in the microwave) for a few minutes until frothy.
- Sift the baking powder into the flour and stir it into the dough spoon by spoon, adding a little milk if necessary. The dough shouldn`t be too runny (I usually use half a small coffee cup).
- Now peel the pears and rub them roughly in a sieve so that the excess juice can drain off, then add to the batter. Crumble the amarettini (preferably in a freezer bag) and stir into the batter. Beat the two remaining egg whites until stiff and fold into the batter.
- Pour into a greased and floured loaf pan and bake in a preheated oven at 150 ° C (fan oven) for 50 - 60 minutes. After about 1/4 hour cut into the surface lengthways with a sharp knife. Finally, use a wooden stick to test whether the cake is baked through. If the pears are very juicy, it can take up to 1/4 hour longer.
- The recipe is enough for a loaf pan, for a Gugelhupf pan you need 500 g of flour and accordingly more of the other ingredients.
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