Pear and Almond Cake

Name: Pear and Almond Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 300 g Flour; 175 g ground, shelled almonds; 75 g Icing sugar; 200 g soft butter or margarine; 1 pinch Salt; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 1.2 kg Pears; 250 g Schmand; 1/4 l Milk; 2 TABLESPOONS Sugar; 1 egg (size M); 2 Egg Yolk; 1 pack of Pudding powder "Vanilla Flavor"; 40 g flaked almonds; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

300 g Flour
175 g ground, shelled almonds
75 g Icing sugar
200 g soft butter or margarine
1 pinch Salt
7-10 Tbsp grated peel and juice of 1 untreated lemon
1.2 kg Pears
250 g Schmand
1/4 l Milk
2 TABLESPOONS Sugar
1 egg (size M)
2 Egg Yolk
1 pack of Pudding powder "Vanilla Flavor"
40 g flaked almonds
7-10 Tbsp Grease

Directions

1
Knead the flour, 125 g ground almonds, icing sugar, fat, salt and lemon zest into a smooth shortcrust pastry, cover and leave to cool for approx. 30 minutes. In the meantime clean, peel and halve the pears. Remove the core and cut the pear halves into thin slices. Sprinkle with lemon juice. Mix sour cream, milk, remaining ground almonds, sugar, egg and egg yolk. Stir in pudding powder.
2
Roll out the short pastry onto a greased fat pan of the oven (32x38 cm) and press a rim of about 1 cm high. Place pear halves fan-shaped close together on the dough. Pour the icing evenly over the pears and sprinkle with almond flakes. Bake in the preheated oven (electric: 200 °C / gas: level 3) for about 40 minutes. Let the cake cool down on the baking tray, then cut it into approx. 20 pieces
3
Dishes: Eschenbach