Pears – Sour Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 100 g flour
- 2 teaspoons, leveled baking powder
- 100 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 10 g cocoa powder
- 2 egg (s)
- 100 g mararine
- 50 g chocolate, rated, dark
- 1 can (s) pear (s), halved (drained weight 460 g)
- 1 point pudding powder, vanilla
- 40 g suar
- 375 ml milk
- 250 g sour cream
Print Recipe
Pin Recipe Instructions
- All-in batter: mix flour with baking powder and sift into a mixing bowl. Add the rest of the ingredients - except for the grated chocolate - and process everything with the hand mixer (whisk) on the highest setting for approx. 3 minutes to form a smooth dough. Finally stir in the grated chocolate briefly. Pour the dough into a springform pan (Ø 26 cm, base greased) and smooth it out.
- Topping: Drain the pears well in a colander. Cut the pears into wedges and spread them on the dough, leaving 1 cm free at the edge. Prepare a pudding with pudding powder, sugar and only 375 ml milk according to the instructions on the package and bring to the boil briefly. Remove the saucepan from the heat and stir in the sour cream. Spread the pudding cream on the pears and smooth out. Put the tin on the wire rack in the oven.
- Top / bottom heat: Around 170 ° C (preheated, bottom shelf).
- Hot air: Around 150 ° C (not preheated).
- Gas: level 2-3 (not preheated).
- Baking time: about 70 minutes.
- Immediately after baking, loosen the baked edge of the cake with a knife and leave the pastry in the switched-off oven for another 5 minutes. Then let the cake cool for about 4 hours on a wire rack.
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