Pear and cranberry yeast cake

Name: Pear and cranberry yeast cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 11/2 packs Baking mix yeast dough, for fruit cakes and yeast plait (3 bags of dough mix and 3 bags of dry yeast); 1 glass (370 ml/ separation weight: 180 g) Steam cranberries without sugar; 7-10 Tbsp Juice of 1 lemon; 1.25 kg ripe pears; 4 TABLESPOONS Sugar; 30 g Almond slivers; 40 g Butter or margarine; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

11/2 packs Baking mix yeast dough, for fruit cakes and yeast plait (3 bags of dough mix and 3 bags of dry yeast)
1 glass (370 ml/ separation weight: 180 g) Steam cranberries without sugar
7-10 Tbsp Juice of 1 lemon
1.25 kg ripe pears
4 TABLESPOONS Sugar
30 g Almond slivers
40 g Butter or margarine
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Flour

Directions

1
Mix the dough mixture and dry yeast in a bowl. Add 330 ml lukewarm water and knead to a smooth dough with the dough hooks of the hand mixer. Cover and let rise for about 20 minutes.
2
Meanwhile drain the cranberries. Put lemon juice in a bowl with approx. 3/4 litre cold water. Wash the pears, dab dry, peel and quarter them. Cut out the core and put the quarters in lemon water.
3
Grease a baking tray (38x42 cm) and sprinkle with breadcrumbs. Place the yeast dough on a floured work surface, roll out and place on the baking tray. Press the edges of the dough a little higher.
4
Drain the pear quarters, cut into slices and spread on the yeast dough. Place cranberries in the gaps. Sprinkle with sugar and almond slivers. Spread the fat in flakes on the pears and bake in a preheated oven (electric: 200°C/ gas: level 3) for about 30 minutes.
5
Cover the edges a little at the end. Results in about 24 pieces.