Bread and pear cake with marzipan glaze

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cut bread with crust into cubes and pour 200 ml milk and rum over them. Add 50 g sugar, stir in and soak covered for about 30 minutes. Stir in between. In the meantime peel and halve the pears and cut out the core. Cut the pear halves several times and put them in lemon water. Cream fat, 200 g sugar and vanilla sugar.

2. 2

   Stir in 2 eggs one after the other well. Add cream cheese and also stir in. Finely puree the soaked bread in a mixer or with a hand blender. Mix flour and baking powder, stir into the fat mass with the bread. Put "bread dough" on a greased, flour-dusted fat pan of the oven and smooth it down. Drain pears well and place them close together on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the 2nd rack from below for approx. 30 minutes. In the meantime, mix vanilla sauce powder and 50 ml milk for the icing. Bring 150 ml milk to the boil, remove from the heat. Grate the marzipan into the hot milk and dissolve it while stirring. Stir in the sauce powder and bring to the boil again while stirring. Let cool down for 10-15 minutes.

3. 3

   In the meantime, mix vanilla sauce powder and 50 ml milk for the icing. Bring 150 ml milk to the boil, remove from the heat. Grate the marzipan into the hot milk and dissolve it while stirring. Stir in the sauce powder and bring to the boil again while stirring. Let cool down for 10-15 minutes. Mix 3 eggs and 50 ml milk, stir into the marzipan cream and pour evenly onto the pre-baked cake. Sprinkle with 2-3 tablespoons of brown sugar and bake on the middle shelf of the oven for another 30 minutes. Put the cake on a grid, let it cool down in the fat pan and cut it into pieces

Nutrition Facts

KCAL
340 kcal

CARBS
39 g

FATS
16 g

PROTEINS
6 g