Pear and cranberry cake from the tray

Ingredients

Directions

1. 1

   Pour the flour into a bowl and press a depression into it. Warm 100 ml milk lukewarm. Crumble yeast into the hollow, add 25 g sugar and milk and mix with some flour from the rim to a thick mash. Cover the pre-dough and let it rise in a warm place for about 15 minutes

2. 2

   Warm 150 ml milk lukewarm. Add 50 g butter, egg, 50 g sugar, salt, 1 sachet vanilla sugar and milk to the pre-dough and knead to a smooth dough using the dough hooks of the hand mixer. Cover the dough and let it rise for another 45 minutes. (Volume must double).

3. 3

   Grease the fat pan of the oven (32 x 37 cm) and dust with flour. Pour the dough into it and press it with floured hands in the fat pan to form an even, flat base. Let it rise again for another 15 minutes. Peel and halve the pears and remove the core. Carve the pear halves on the surface. Melt 50 g butter. Brush yeast dough with butter, then spread with cranberries. Spread the pears on the cake with the incised surface facing upwards. Sprinkle with almonds and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas mark 3) on the middle shelf for 25-30 minutes

4. 4

   Remove the cake from the oven, let it cool down and sprinkle the edge with icing sugar. Whisk the sour cream with the whisk of the hand mixer for approx. 5 minutes, while whisking in 1 packet of vanilla sugar and serve with the cake

5. 5

   Waiting time approx. 15 minutes