Pear and spelt cake with sand glaze

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 24
  • 7-10 Tbsp fat & flour
  • 2 kg Pears
  • 7-10 Tbsp grated peel and juice of 1 untreated lemon
  • 250 g soft butter/margarine
  • 200 g + 100 g sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp Salt
  • 8 Eggs (Gr. M)
  • 400 g Spelt flour (Type 630)
  • 1 package Baking Powder
  • 200 g Whipped cream
  • 250 g Schmand
  • 1-2 TABLESPOONS demerara sugar

Directions

  1. 1

    Grease a fat pan (approx. 32 x 39 cm; at least 3 cm deep) and dust with flour. Peel, halve and core pears. Cut several times on the convex side with a knife or carve with the prongs of a fork. Sprinkle pears with lemon juice

  2. 2

    Stir the fat, 200 g sugar, 1 vanillin sugar, 1 pinch of salt and lemon zest until creamy

  3. 3

    Stir in 4 eggs one after the other. Mix 400 g flour and baking powder and stir in alternately with the liquid cream. Spread on the fat pan

  4. 4

    Place the pears on the dough with the convex side facing upwards. Stir the sour cream, 4 eggs, 100 g sugar and 1 vanillin sugar only briefly. Pour over the pears. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes

  5. 5

    Sprinkle the cake with brown sugar. Bake at the same temperature for about 15 minutes. Let it cool down. Serve with a dash of sour cream

Nutrition Facts

KCAL
330 kcal
CARBS
37 g
FATS
17 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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