Pear cake
easy
75 mins
75 mins
Ingredients
- 300 g Flour
- 200 g Butter or margarine
- 175 g Sugar
- 1 egg (size M)
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp Cling film
- 7-10 Tbsp Peas
- 1 kg Pears
- 7-10 Tbsp juice of 1/2 lemon
- 50 g Sugar
- 1 package Vanillin sugar
- 1/2 TEASPOON Cinnamon
- 50 g Wild cranberries (from the glass)
- 2 Eggs (size M)
- 2 TABLESPOONS Milk
- 1 TABLESPOON Vanilla Pudding
- 7-10 Tbsp powder
- 1 Egg Yolk
- 1 TABLESPOON Whipped cream
- 1 TABLESPOON Icing sugar
Directions
- 1
Knead flour, fat, sugar, egg and lemon zest with the dough hooks of the hand mixer. Then knead quickly with your hands to a smooth short pastry. Wrap in foil and put in a cool place for 2 hours. Roll out 2/3 of the dough and line a springform pan with it. Cut off any excess dough until you get a 3-4 cm high edge. Prick the base several times with a fork, line with baking paper and add the peas.
- 2
Pre-bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. In the meantime, wash, peel and quarter the pears and cut out the core. Cut the pear quarters into slices. Mix with lemon juice, sugar up to one tablespoon, vanillin sugar and cinnamon in a bowl. Drain the cranberries on a sieve and mix into the pear pieces. Roll out the rest of the short pastry between 2 layers of cling film (2 freezer bags which are best cut open) to the size of the baking tin and use a pastry wheel to roll 1-1 1/2 cm wide strips. Place briefly in the refrigerator or freezer. Mix eggs, milk, remaining sugar and pudding powder. Pour the peas out of the baking tin, remove the baking paper and put the pears in. Place strips of dough on top of the pears in a grid pattern. Whisk the egg yolk and cream and brush the strips with it.
- 3
Roll out the rest of the short pastry between 2 layers of cling film (2 freezer bags which are best cut open) to the size of the baking tin and use a pastry wheel to roll 1-1 1/2 cm wide strips. Place briefly in the refrigerator or freezer. Mix eggs, milk, remaining sugar and pudding powder. Pour the peas out of the baking tin, remove the baking paper and put the pears in. Place strips of dough on top of the pears in a grid pattern. Whisk the egg yolk and cream and brush the strips with it. Bake for another 40 minutes (electric oven: 200 °C/ gas: level 3). Let the cake cool down in the tin. Serve dusted with icing sugar. Add whipped cream. Results in approx. 12 pieces
- 4
Bake for another 40 minutes (electric oven: 200 °C/ gas: level 3). Let the cake cool down in the tin. Serve dusted with icing sugar. Add whipped cream. Results in approx. 12 pieces
- 5
Preparation time approx. 1 1/4 hours (without waiting time)
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