Pear cake
easy
120 mins
120 mins
Ingredients
- 150 g Flour
- 7-10 Tbsp Salt
- 70 g Sugar
- 100 g ground hazelnuts
- 1 egg (size M)
- 100 g Butter or margarine
- 1-2 TABLESPOONS cold milk
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
- 500 g Dried peas for blind baking
- 200 g Schmand
- 4 Eggs (size M)
- 3-4 Tbsp Sugar
- 4 (approx. 800 g) Pears
- 2 TABLESPOONS Lemon juice
- 1 package Vanillin sugar
- 1 package (200 g) Marzipan raw mass
- 6 peeled almonds
- 70 g red currants
- 7-10 Tbsp Lemon balm
Directions
- 1
Knead the dough ingredients into a smooth short pastry. Cover the dough and chill for approx. 1 hour. For the icing mix sour cream, 3 eggs and 1-2 tablespoons of sugar. Grease the bottom of a tart mould (28 cm Ø).
- 2
Roll out the short pastry on a floured work surface approx. 5 cm larger than the mould, place in the mould and press down. Prick the pastry base several times with a fork, line with parchment paper and place dried peas on top.
- 3
Pre-bake the dough in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15-20 minutes. Wash and peel the pears, leaving a few strips of skin. Cut pears with stalk in half lengthwise.
- 4
Core the halves, spread lemon juice on the cut side and cut the round side slightly flat. Separate the remaining egg. Beat egg white and vanilla sugar until stiff. Cream egg yolk, marzipan, sugar and 2 tablespoons of water and fold in the beaten egg white.
- 5
Pour the mixture into a piping bag with star-shaped spout and squirt into the pears. Cover with 1 almond each. Remove paper and dried peas. Put the pears into the mould and fill in the icing. Continue baking at the same temperature for 25-30 minutes and cover if necessary.
- 6
Leave to cool and garnish with currants and lemon balm. Makes about 14 pieces.
Nutrition Facts
340 kcal
29 g
21 g
7 g
More Delicious Recipes
