Mini Pear Bundt cake (for silicone moulds)

Name: Mini Pear Bundt cake (for silicone moulds)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 200 g Flour; 50 g Cornstarch; 1 heaped Tsp baking powder; 1 heaped teaspoonful of bicarbonate of soda; 150 g soft butter; 450 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 75 g Double cream cream cheese; 1 (approx. 250 g) aromatic, firm pear (not too juicy); 7-10 Tbsp candied flowers; 7-10 Tbsp Fat and flour

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

200 g Flour
50 g Cornstarch
1 heaped Tsp baking powder
1 heaped teaspoonful of bicarbonate of soda
150 g soft butter
450 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
7-10 Tbsp grated rind of 1 untreated lemon
75 g Double cream cream cheese
1 (approx. 250 g) aromatic, firm pear (not too juicy)
7-10 Tbsp candied flowers
7-10 Tbsp Fat and flour

Directions

1
Mix flour, starch, baking powder and baking soda. Beat butter, 250 g sugar and vanilla sugar until creamy with the whisk of the hand mixer. Stir in the eggs one by one. Stir in lemon zest. Alternately stir in cream cheese and flour mixture. Peel, quarter and core the pear. Coarsely grate pear and fold into the dough
2
Grease a silicone mould (6 wells; each containing approx. 90 ml) and sprinkle with flour. Spread about 1 heaped tablespoon of dough in each well. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Chill the rest of the dough. Remove from the oven and allow to cool briefly.
3
Remove the cake from the troughs and immediately roll in 200 g sugar. Leave to cool on a cake rack. Process the rest of the dough in the same way and bake. Decorate with small candied flowers