Pear cake
easy
60 mins
60 mins
Ingredients
- 4-5 medium-sized pears
- 7-10 Tbsp juice of 1/2 lemon
- 125 g Butter or margarine
- 75 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 3 Eggs (size M)
- 200 g Flour
- 75 g crushed almonds
- 1/2 package Baking Powder
- 50-75 ml Milk
- 7-10 Tbsp Grease
- 2 Protein
- 1 TEASPOON Lemon juice
- 125 g Sugar
- 1 package Vanillin sugar
- 1 TABLESPOON Coconut flake
- 1 TABLESPOON redcurrant jelly
- 7-10 Tbsp Icing sugar
Directions
- 1
Peel and halve the pears and cut out the core. Sprinkle pears with lemon juice. Cream soft fat, sugar, salt and vanilla sugar. Stir in eggs bit by bit. Mix flour, almonds and baking powder and stir into the fat egg mixture. Add milk.
- 2
Grease the bottom of a springform pan (26 cm Ø). Spread the dough. Let pear halves drip off a little and press them into the dough with the rounding. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes. Prepare the meringue mixture immediately. Beat the egg white and lemon juice until stiff. Gradually add sugar and vanillin sugar. Pour into a piping bag with star-shaped spout. Remove the cake from the oven after about 25 minutes and spray 8 thick tuffs onto the cake edge. Sprinkle with grated coconut and finish baking. Remove the cake from the oven, let it cool down a little and remove from the tin. Leave to cool completely on a kitchen grid.
- 3
Pour into a piping bag with star-shaped spout. Remove the cake from the oven after about 25 minutes and spray 8 thick tuffs onto the cake edge. Sprinkle with grated coconut and finish baking. Remove the cake from the oven, let it cool down a little and remove from the tin. Leave to cool completely on a kitchen grid. Decorate the cake with a little currant jelly. Serve dusted with icing sugar. Makes approx. 8 pieces
- 4
Cup: Lunéville
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