Sour Cream with Pears
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 300 g suar
- 200 ml orange juice
- 200 ml unflavored oil
- 300 grams flour
- 1 packet baking powder
- 2 large cans pear (s)
- 2 packs custard powder (vanilla)
- 2 cups cream
- 2 cups sour cream
- some white wine if necessary
- Sugar for sprinkling
- Cinnamon for sprinkling
- possibly cream stiffener if necessary
Print Recipe
Pin Recipe Instructions
- The day before (or at least a few hours before) chop the pears and collect the juice from them. Then boil the juice (about 700 ml - if necessary top up with white wine) with 2 packets of pudding powder according to the instructions on the package. Add the pear pieces again. Store in the refrigerator overnight.
- Beat eggs and sugar until frothy. Sieve the flour and baking powder onto the mixture. Then add the orange juice and oil and fold in the whole thing. Pour the batter into a prepared drip pan.
- Bake in the preheated oven at 160 ° C (top / bottom heat: 180 ° C) for about 15 minutes on the middle rack.
- Now let the cake cool down and then spread the pear pudding mixture over the cake.
- Whip the cream (possibly with a little cream stiffener) and fold in the sour cream. Spread the sour cream on the pear mixture and sprinkle with sugar and cinnamon.
- Tastes fresh and, above all, is not dry at all.
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