Pear and Champagne Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 100 g butter
- 60 g suar
- 1 pinch baking powder
- 1 egg (s)
For covering:
- 1 can / s pear (s) (Williams pears)
- 250 ml sparkling wine
- 250 ml pear juice
- 1 tablespoon sugar
- 1 packet vanilla pudding powder
For the cast:
- 3 egg (s), separated
- 100 g suar
- 1 cup sour cream
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, butter, sugar, baking powder and egg. Chill for about 30 minutes, then line a prepared springform pan with it.
- Drain the pears and distribute evenly on the shortcrust pastry.
- Bring the sparkling wine, pear juice and sugar to the boil and add the vanilla pudding powder (mix the pudding powder with 5 tablespoons of juice, then add) according to the instructions on the packet. Puff up (bring to the boil again) and distribute the mixture over the pears.
- Bake in the preheated oven at 200 ° C top / bottom heat for 25 minutes.
- In the meantime, stir 3 egg yolks with 50 g sugar until frothy, then add sour cream. Fold in the whipped egg whites made from 3 egg whites with 50 g sugar. Spread the topping on the pear and sparkling wine mixture.
- Bake in the hot oven for another 20 minutes. Let it cool down in the mold.
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