Pear Cake with Currant Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 pear (s) (approx. 1.2 kg)
- 125 g butter
- 100 g suar
- 3 egg (s), (M)
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 150 grams flour
- 150 g almond (s), round
- 0.5 ½ pack baking powder
- 4 tablespoon whipped cream
- 75 g jam, (red currant jam)
- 1 lemon (s), add the juice
Print Recipe
Pin Recipe Instructions
- Peel and halve the pears and remove the core. Cut into the pears on the surface of the length several times and drizzle with lemon juice.
- Beat the butter, sugar, vanilla sugar and salt very well until frothy and then stir in the eggs, one at a time.
- Mix the almonds, flour and baking powder and stir in portions with the cream.
- Pour the dough into a springform pan (26 cm) that has been greased and lightly powdered with flour and smooth it out.
- Spread the pear halves on top and press lightly into the batter.
- Then put 1 teaspoon of jam in each of the gaps in the dough.
- Bake in the preheated oven at approx. 175 ° C for approx. 60 minutes on the middle rail.
- Let the pear cake cool on the wire rack and dust with powdered sugar.
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