Pear and cranberry cake from the tray

Name: Pear and cranberry cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 450 g Flour; 350 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 1/2-1 TEASPOON Cinnamon; 1 Egg yolk (size M); 350 g Butter or margarine; 1.7 kg small ripe pears; 4 Eggs (size M); 75 g Cornstarch; 1/2 package Baking Powder; 1 glass thickened wild cranberries (filling quantity 400 g); 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

450 g Flour
350 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
1/2-1 TEASPOON Cinnamon
1 Egg yolk (size M)
350 g Butter or margarine
1.7 kg small ripe pears
4 Eggs (size M)
75 g Cornstarch
1/2 package Baking Powder
1 glass thickened wild cranberries (filling quantity 400 g)
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Put 200 g flour, 100 g sugar, 1 packet of vanillin sugar, salt, cinnamon, egg yolk and 100 g fat in flakes in a bowl, work into crumbles with your hands. Set aside. Wash, peel and halve the pears, cut out the core and cut the bulge several times in a fan shape
2
Cream 250 g fat, 1 pinch of salt, 1 packet of vanillin sugar and 250 g sugar with the whisks of the hand mixer. Stir in the eggs one by one. Mix 250 g flour, starch and baking powder and stir in. Put the dough into a greased fat pan of the oven (39 x 32 cm), smooth it down, place the pears with the curvature still on top close together in the dough. Use a tablespoon of cranberries to spread the dough as a blob. Spread the crumbles evenly on the dough.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Remove, dust with icing sugar and let cool on a grid. Cut into pieces. Whipped cream tastes good with it