Covered apple and pear cake (baking school)

Ingredients

Directions

1. 1

   Coarsely chop the pistachios. Wash lemon hot, grate dry and finely grate half of the peel. Halve the lemon, squeeze 1 half. Peel and quarter apples and pears and cut out the core. Halve the apple quarters again, cut into pieces and mix with 3 tbsp. lemon juice in a large pot. Add 50 g sugar, syrup and apple juice and mix. Bring to the boil while stirring occasionally and simmer covered for 3-4 minutes. Pour the compote onto a large sieve and collect the juice. Pour the juice back into the pot. Mix pudding powder and about 12 tbsp. cold water. Stir into the hot juice, place back on the hot stove and simmer for about 1 minute, stirring (whisk). Stir in apples, pears, cinnamon, cloves, nutmeg and half of the chopped pistachios well with a mixing spoon. Put the compote into a bowl and let it cool down for about 2 hours

2. 2

   Put flour, 175 g sugar, butter in pieces, egg, salt and lemon zest in a mixing bowl and knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for about 1 1/2 hours

3. 3

   Grease a springform pan (26 cm Ø) and sprinkle with flour. Cut open a freezer bag and dust lightly with flour. Knead the short pastry again briefly, cut off 1/3 and put aside. Roll out larger pieces of dough on the freezer bag to a round plate (36-38 cm Ø). Line the mould with the shortcrust pastry and press the dough to the edge. Prick the pastry base several times with a fork and sprinkle with breadcrumbs. Place compote on top. Roll out the rest of the short pastry on the foil to a round plate (approx. 28 cm Ø) and place it on the compote. Press the edges of the dough well together. Bake in the preheated oven, bottom shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes

4. 4

   Mix the egg yolk and cream. Remove the cake from the oven, brush with egg yolk and bake at the same temperature for another 5-10 minutes. Remove the finished cake carefully from the edge with a sharp knife and let it cool in the mould on a cake rack in a cool place for at least 5 hours

5. 5

   Stir icing sugar and 5-6 tablespoons of water until smooth. Spread the cake surface and edge with it, sprinkle the surface with the remaining pistachios. Leave to dry. Whipped cream tastes good with it

6. 6

   Waiting time approx. 6 1/2 hours. For 16 pieces