Pear Cake with Topping

Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 125 g suar
• 150 g butter
• 1 egg (s)

For covering:

• g 1,200 pear (s) or 2 cans pears, weiht 460
• sugar
• 450 ml water

For the cream:

• 250 ml pear juice
• 250 ml cream
• 40 g cornstarch
• 40 g suar

For the cast:

• 200 ml sour cream, 10% fat
• 3 egg yolks
• 90 g suar
• 3 egg whites

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Instructions

1. Make shortcrust pastry and let rest in the refrigerator for 30 minutes.
2. Put the cooled shortcrust pastry in a greased cake tin (ideal is a spring sheet with a sloping edge). Insert 2/3 of the dough for the base and roll out or press with your hands. Shape the rest of the dough into rolls for the edge, press it on and smooth it out to a nice edge height.
3. Steam the pears with 450 ml water and a little sugar until soft. Drain the pears, measure the pear stock (or drain the canned pears, collect the juice and measure). Place the pears on the shortcrust pastry with the curvature facing up.
4. For the cream of measured pear juice, cream, starch and sugar, cook a pudding and spread it on the pears while it is still hot.
5. For the topping, mix the sour cream and egg yolk, fold in the sugar and egg whites. Pour on the pudding mixture and bake for approx. 55 minutes at 160 ° C hot air or 200 ° C top / bottom heat.
6. Let the cake cool in the pan, otherwise it can break and the pudding will run apart. Can be prepared very well because it tastes very good if it has been through for at least a day.