Pear – Sour Cream – Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- Fat and flour for the mold
For the shortcrust pastry:
- 200 g flour
- 70 grams sugar
- 100 g butter
- 1 egg (s)
- 1 packet vanilla sugar
For covering:
- 1 large can pear (s)
- 150 ml milk
- 100 ml pear juice
- 1 packet custard powder, vanilla
- 150 grams sugar
- 3 cups sour cream (200 g each)
For decoration:
- 2 cups cream
- Advocaat
- Chocolate flakes
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the ingredients for the dough and wrap the dough in foil and put it in the fridge for about 20 minutes.
- Boil a pudding made from custard powder, milk, pear juice and sugar and let it cool. After cooling, fold in the 3 cups of sour cream.
- Cut the pears into small pieces.
- Roll out the shortcrust pastry and place in a greased springform pan (28 cm) dusted with flour. Spread the pear pieces on top. Now put the pudding and sour cream mixture on the pears and bake the cake at 175 ° C for 1 hour.
- Take out and let it cool. Whip the cream until stiff and spread it on the cake, drizzle with some egg liqueur and decorate with chocolate flakes.
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