Summary

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

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Instructions

1. Peel, core and halve the pears and drizzle with lemon juice.
2. 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.
3. Butter a round springform pan and sprinkle with breadcrumbs.
4. 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.
5. Brush with apricot jam while it is still hot