Pear and cranberry cake from the tray

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix yeast and 15 g sugar in a small bowl until the yeast is liquid. Melt 50 g butter in a saucepan, remove from heat and add 1/4 litre cold milk. Put the flour in a bowl. Add egg, 45 g sugar, salt, yeast and lukewarm butter-milk mixture. Knead with the dough hooks of the hand mixer for 2-3 minutes to a smooth yeast dough. Cover and leave to rise for about 30 minutes

2. 2

   Grease the fat pan of the oven (approx. 34 x 41 cm) and dust with flour. Place the dough on top, dust lightly with flour and flatten with your hands (or a dough roller - dough is soft). Leave to rise for another 20-30 minutes in a warm place

3. 3

   Boil 150 g butter, 200 g sugar and honey in a pot. First add the almonds, then 5 tablespoons of milk. Remove from the heat and let it cool down for 10-15 minutes. Peel and halve the pears and cut out the core. Cut halves lengthwise into slices, sprinkle with lemon juice and mix

4. 4

   Place the pear wedges in flakes on the dough. Spread a bee sting glaze over it. Bake in the pre-heated oven, mid-height (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. If necessary, cover with aluminium foil at the end of the baking time. Spread the cranberries in small blobs on the hot, finished cake. Let the cake cool down in the fat pan on a cake rack and cut into pieces

5. 5

   Waiting time approx. 50 minutes

Nutrition Facts

KCAL
290 kcal

CARBS
38 g

FATS
13 g

PROTEINS
5 g