Summary

Ingredients

• 200 g walnuts
• 1 ½ kg pear (s), firm
• 6 tablespoon lemon juice
• 250 g butter, soft
• 200 g suar
• 4 tablespoon sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 4 egg (s)
• 300 grams flour
• 2 teaspoons baking soda
• 150 g apricot jam
• 1 tablespoon powdered sugar

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Instructions

1. Grind 100 g walnuts. Peel and halve the pears, remove the core. Mix lemon juice with a little water. Sprinkle the pears with it. Mix the butter, sugar, vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix the flour and baking powder, stir in briefly. Finally fold in the ground walnuts. Spread the dough on a greased baking sheet. Pat the pear halves dry, cut them tightly together and place on the dough. Bake in a preheated oven at 175 degrees for approx. 30 minutes. Let cool down. Heat the jam, strain it through a sieve and brush the pears with it. Roughly chop 100 g nuts. Caramelize 4 tablespoons of sugar, fold in the nuts. Spread on a piece of baking paper and let cool down. Remove the caramel from the paper and sprinkle over the cake. Dust with powdered sugar.