Lübeck pear cake with homemade marzipan

Ingredients

Directions

1. 1

   Chop the walnuts to 6-7 halves for decoration. Roast in a pan without fat, remove and let cool. Separate the eggs. Beat the egg whites until stiff, 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 (26 cm Ø) with baking paper.

2. 2

   Fill in sponge mixture and smooth it down. Bake in the 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 bottom cake layer on a plate and cover with a cake ring. Smooth the compote on top and put it in a cool place. Whip the cream until stiff, adding vanilla 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. 3

   Place the bottom cake layer on a plate and cover with a cake ring. Smooth the compote on top and put it in a cool place. Whip the cream until stiff, adding vanilla 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. Knead marzipan and 100 g icing sugar very well and form into a ball. Cut open the freezer bag and roll out the marzipan mixture into a circle (38-39 cm Ø). Remove the cake ring, place the marzipan plate on the cake with the help of the foil and press firmly. Cut off the protruding edge. Cut some marzipan sheets from the rest and form the remaining marzipan into a roll, press it flat a little and place it 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. 4

   Cut open the freezer bag and roll out the marzipan mixture into a circle (38-39 cm Ø). Remove the cake ring, place the marzipan plate on the cake with the help of the foil and press firmly. Cut off the protruding edge. Cut some marzipan sheets from the rest and form the remaining marzipan into a roll, press it flat a little and place it 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. 5

   waiting time approx. 4 1/4 hours