Summary

Ingredients

• 100 ml water
• 1 tablespoon sugar
• 1 stick cinnamon
• 50 ml rum
• 6 pear (s)

For the dough:

• 200 g butter
• 200 g suar
• 1 point vanilla sugar
• 4 egg (s)
• 200 g flour, wheat flour
• 2 teaspoons cinnamon
• 1 tablespoon cocoa powder
• 125 g hazelnuts, round
• 1 teaspoon Baking powder

For the sprinkles:

• 1 pinch ground cinnamon
• 75 grams sugar
• 1 point vanilla sugar
• 100 g butter, soft
• 150 g flour, wheat flour

Print Recipe Pin Recipe

Instructions

1. For the topping, bring the water with the sugar and cinnamon stick to the boil. Stir in the rum. Peel, halve and core the pears. Pour the liquid over the pears and let them steep for about 2 hours.
2. For the batter, stir the butter with a hand mixer with a whisk on the highest setting until smooth. Gradually stir in the sugar and vanilla sugar, stir until a bond is formed. Gradually stir in the eggs (each egg about ½ minute)
3. Mix the flour, cinnamon, cocoa and baking powder, sieve and stir in portions on a medium heat. Stir in the hazelnut kernels.
4. Put the dough in a springform pan (size 26 / base greased) and smooth it out.
5. Allow the pickled pears to drain, cut them lengthways several times on the curved side and place them on the dough with the curvature facing up.
6. For the streusel, sieve the flour into a bowl and mix with the cinnamon, sugar and vanilla sugar. Add butter and use a hand mixer with a dough hook to mix all the ingredients into sprinkles of the desired size.
7. Spread the sprinkles on the pears. Put the tin on the wire rack in the oven.
8. Top / bottom heat: approx. 180 ° C
9. Hot air: about 160 ° C
10. Gas: level 3
11. Baking time: about 60 minutes
12. Remove the cake from the mold and let it cool on a wire rack.