Pear and Wine Cake with Whipped Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 100 g nuts, accordin to
- 100 g butter
- 1 teaspoon Baking powder
- 1 medium egg (s)
For the filling:
- 5 large pear (s)
- 2 packs pudding powder, vanilla
- 700 ml white wine
- 50 g suar, ( also more)
- 3 tablespoon semolina
For the hood:
- 200 ml cream
- Cinnamon sugar to taste
Print Recipe
Pin Recipe Instructions
- Heat the oven to 180 ° C.
- Make a smooth shortcrust pastry from the ingredients for the dough and lay it out in a springform pan with a 3cm high rim. Prick the dough several times with a fork!
- For the filling:
- Peel the pears and cut into cubes. Cook a pudding from the pudding powder, sugar, white wine and semolina, mix in the pear cubes and pour everything onto the cake batter.
- Bake the cake at 180 ° C for about 45 minutes.
- Then let the cake cool down completely and only then pour the whipped cream on top. The cream can be sweetened with sugar, sweetener or cinnamon sugar as desired!
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