Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 kg pear (s)
- some lemon juice
- 100 g suar
- 125 g butter
- 1 packet vanilla sugar
- 1 tablespoon cognac
- some lemon peel
- 3 egg yolks
- 60 g flour
- 60 g rusks, crumbled
- 100 g almond (s), peeled, round
- 1 ½ tablespoon baking powder
- 3 egg whites
- 2 tablespoon sugar
- 0.25 teaspoon ¼ cinnamon
- 2 tablespoon apricot jam
- Butter, for the mold
- Breadcrumbs, for the mold
Print Recipe
Pin Recipe Instructions
- Peel, core and halve the pears and drizzle with lemon juice.
- Mix the sugar, butter, vanilla sugar, cognac and lemon zest together. Gradually stir in the egg yolks. Mix the flour, breadcrumbs, almonds and baking powder together. Stir into the batter. Finally fold in the stiff egg white.
- Butter a round springform pan and sprinkle with breadcrumbs.
- Pour in the batter and put the pears on top. Mix the sugar and cinnamon and sprinkle the cake with it. Bake at 180 ° C for about 1 hour.
- Brush with apricot jam while it is still hot
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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