Caramel Pear Cake

Name: Caramel Pear Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 5 Pears (about 1 kg); 2 Lemons; 200 g sugar beet syrup caramel; 1 piece(s) (approx. 1 cm) Ginger Root; 150 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 125 g Sugar; 2 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 1 TEASPOON Cinnamon; 1-2 TABLESPOONS ground pistachio kernels; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

5 Pears (about 1 kg)
2 Lemons
200 g sugar beet syrup caramel
1 piece(s) (approx. 1 cm) Ginger Root
150 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
125 g Sugar
2 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
1 TEASPOON Cinnamon
1-2 TABLESPOONS ground pistachio kernels
7-10 Tbsp Fat and flour

Directions

1
Pears wash, peel, quarter, cut out the core. Score the quarter in a fan shape. Squeeze lemons. Put lemon juice, 500 ml water and 100 g syrup into a wide pot, bring to the boil, add pears, bring to the boil again. Cook over medium heat for about 5 minutes. Take out with a ladle, drain well and let cool down
2
For the dough, peel and finely grate the ginger. Whip the fat, vanilla sugar, salt and sugar with the whisk of the hand mixer until creamy. Stir in the eggs one by one. Mix flour, baking powder and cinnamon and stir in two portions. Stir in ginger. Fill the dough into a greased, flour-spread springform pan (approx. 26 cm Ø), smooth it down
3
Spread the pears evenly on the dough with the incisions facing upwards, spread 50 g of syrup on the pears and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Remove from the oven, place on a cake rack and allow to cool. Remove from the tin and brush the pears with 50 g syrup. Sprinkle the rim with pistachios. Serve with whipped cream
4
waiting time approx. 2 1/2 hours