Covered pear tin cake with seagull shiet

Name: Covered pear tin cake with seagull shiet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 600 g + some flour; 200 g + 50 g sugar; 300 g soft butter; 100 g Double cream cheese; 3 Eggs (Gr. M); 7-10 Tbsp 1 1/2 kg pears (e.g. Williams Christ); 2 TABLESPOONS Rum; 7-10 Tbsp Juice of 2 lemons; 2 TABLESPOONS Quince jelly; 1 package Vanilla custard powder; 3-4 Tbsp Breadcrumbs; 150 g Icing sugar

AUTHOR
Harley Romero

DIFFICULTY
not easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

600 g + some flour
200 g + 50 g sugar
300 g soft butter
100 g Double cream cheese
3 Eggs (Gr. M)
7-10 Tbsp 1 1/2 kg pears (e.g. Williams Christ)
2 TABLESPOONS Rum
7-10 Tbsp Juice of 2 lemons
2 TABLESPOONS Quince jelly
1 package Vanilla custard powder
3-4 Tbsp Breadcrumbs
150 g Icing sugar

Directions

1
For the dough, put 600 g flour, 200 g sugar, butter in flakes, cream cheese and 2 eggs in a mixing bowl. Knead first with the dough hooks of the mixer. Then knead quickly with your hands to a smooth dough.
2
Cover and chill for about 1 hour.
3
For the filling, peel the pears, quarter them, remove the seeds and cut them into pieces of about 2 cm. Mix with rum and half lemon juice. 1⁄4 Bring l water, quince jelly and 50 g sugar to the boil. Covered pears and simmer for about 5 minutes.
4
Mix the pudding powder with 4 tablespoons of water and stir into the compote. Simmer for 1 minute while stirring. Leave to cool.
5
Roll out half of the dough on a lightly floured sheet of baking paper the size of the fat pan. Use the paper to pull onto the fat pan (32 x 39 cm; deep baking tray). Sprinkle with breadcrumbs.
6
Pear compote on it distribute, besides, all around 1-2 cm of edge leave free.
7
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out remaining dough to the same size on floured baking paper. Use the paper to carefully roll out the dough onto the pears. Remove the paper.
8
Press the edges of the dough well together.
9
Carefully prick the lid of the dough several times with a fork. Whisk 1 egg. Spread the dough with it. Bake in the hot oven on the lower shelf for 35-40 minutes. Remove from oven and let cool down.
10
For the Möwenschiet icing, stir icing sugar with 3-4 tablespoons lemon juice until smooth. Cut the cake into pieces, sprinkle with the icing and leave to dry.