Pear and hazelnut cake

Name: Pear and hazelnut cake
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 75 g firm nut-nougat mass; 75 g Butter or margarine; 50 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 125 g Flour; 1 TEASPOON Pack of baking powder; 50 g ground hazelnuts; 3 small pears (about 125 g each); 25 g brown gremma candy; 7-10 Tbsp Fat and flour

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

75 g firm nut-nougat mass
75 g Butter or margarine
50 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
125 g Flour
1 TEASPOON Pack of baking powder
50 g ground hazelnuts
3 small pears (about 125 g each)
25 g brown gremma candy
7-10 Tbsp Fat and flour

Directions

1
Melt 50 g nougat over a warm water bath. Peel and halve the pears and remove the core. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in eggs one after the other.
2
Stir in liquid nougat. Mix flour, baking powder and hazelnuts and stir in. Pour into a greased tart tin (11 x 36 cm), dusted with flour. Press in pear halves alternately with the stalk pointing to the left and right.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove and let cool on a cake rack.
4
Crush the candy roughly and spread it on the pears. Melt 25 g nougat over a warm water bath and decorate the cake with it in strips.