Pear and walnut cake
easy
90 mins
90 mins
Ingredients
- 300 g Flour
- 200 g Butter or margarine
- 100 g Sugar
- 1 package Vanillin sugar
- 1 egg (size M)
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- baking paper
- 7-10 Tbsp dried peas (
- 7-10 Tbsp baking)
- 4 (approx. 800 g) medium sized firm pears
- 1 untreated lemon
- 100 g Sugar
- 100 g Walnut kernels
- 4 Egg Yolk
- 1 (250g) Mug of sour cream
- 7-10 Tbsp oder Crème fraîche
- 2 TABLESPOONS Cranberries from the glass
- 1 Protein
Directions
- 1
Knead flour, fat, sugar, vanillin sugar and egg. Chill for about 1 hour. Wash, peel and halve the pears and remove the core. Wash lemon hot, dab dry, grate peel.
- 2
Squeeze the juice and, except for 1 teaspoon, boil it up with 3/8 litres of water and 2 tablespoons of sugar. Steam the pears for 2-3 minutes and let them drip off. Shortly knead the short pastry and roll out on a lightly floured work surface in the size of a springform pan (26 cm Ø).
- 3
Line a greased mould with it, pull up the edge of the dough by approx. 3-4 cm along the edge of the mould. Prick the base several times. Line the mould with baking paper and fill in dried peas. Pre-bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes.
- 4
Meanwhile grind 2/3 of the walnut kernels. Mix egg yolk, 50 g sugar and lemon peel. Stir in sour cream and ground nuts. Take the cake out of the oven. Remove peas and paper (you can reuse peas many times for this purpose).
- 5
Pour the sand casting on the dough. Add pears and fill with drained cranberries. Continue baking at the same temperature for about 20 minutes. Beat the egg white until very stiff. Gradually add the remaining sugar.
- 6
Finally stir in the remaining lemon juice. Spray small meringue spots onto the edge of the cake. Brown for another 2-3 minutes under the preheated grill. Leave to cool completely in the mould on a cake rack.
- 7
Chop the remaining nuts and sprinkle the cake with them. Makes about 12 pieces.
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