Lübeck pear cake

Name: Lübeck pear cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 60 g Walnut kernels; 3 Eggs (size M); 150 g Sugar; 50 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 1 kg red-skinned pears; 3 TABLESPOONS Lemon juice; 1 package Pudding powder "Vanilla Flavor"; 250 g Whipped cream; 1 package Vanillin sugar; 1 package Cream stabiliser; 225 g Raspberry Jelly; 1 finished marzipan quilt; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

60 g Walnut kernels
3 Eggs (size M)
150 g Sugar
50 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
1 kg red-skinned pears
3 TABLESPOONS Lemon juice
1 package Pudding powder "Vanilla Flavor"
250 g Whipped cream
1 package Vanillin sugar
1 package Cream stabiliser
225 g Raspberry Jelly
1 finished marzipan quilt
1 TABLESPOON Icing sugar
baking paper

Directions

1
Coarsely chop the walnuts, except for 6-7 halves for decoration. Separate eggs. Beat the egg whites until stiff, then pour in 90 g sugar. Stir in egg yolk. Sieve flour, starch and baking powder and fold into the dough with chopped walnuts. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down.
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 20 minutes. Loosen the rim of the springform pan and let the cake cool down on a grid. Wash the pears, quarter them, remove seeds and, except for a few gaps for decoration, dice them coarsely. Boil up pear cubes, 60 g sugar and lemon juice while stirring. Mix pudding powder and 50 ml water and stir into the compote. Let it boil for 2 minutes. Cut the cooled base in half horizontally once. Place the first cake layer on a plate and cover with a cake ring. Smooth the compote on it and put it in a cool place. Whip the cream until stiff, pour in vanillin sugar and cream firming agent. Smooth the cream on the cold compote and cover with the second base. Warm up the jelly. Spread on the cake surface and chill for about 3 hours.
3
Cut the cooled base in half horizontally once. Place the first cake layer on a plate and cover with a cake ring. Smooth the compote on it and put it in a cool place. Whip the cream until stiff, pour in vanillin sugar and cream firming agent. Smooth the cream on the cold compote and cover with the second base. Warm up the jelly. Spread on the cake surface and chill for about 3 hours. Remove the cake ring, place the marzipan cover on the cake and press down firmly. Cut leaves from the protruding marzipan. Form the remaining marzipan into a roll and place around the bottom edge of the cake. Press on firmly. Decorate the cake with leaves, walnuts and pear wedges. Serve dusted with icing sugar
4
Remove the cake ring, place the marzipan cover on the cake and press down firmly. Cut leaves from the protruding marzipan. Form the remaining marzipan into a roll and place around the bottom edge of the cake. Press on firmly. Decorate the cake with leaves, walnuts and pear wedges. Serve dusted with icing sugar
5
waiting time approx. 3 hours