Pear cake very fine

Name: Pear cake very fine
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 100 g Marzipan raw mass; 500 g Flour; 1 package Baking Powder; 150 ml Milk; 1 1/2 kg Pears; 7-10 Tbsp Juice of 1 untreated lemon; 10 g Pistachio kernels; 3 TABLESPOONS Apricot Jam; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
100 g Marzipan raw mass
500 g Flour
1 package Baking Powder
150 ml Milk
1 1/2 kg Pears
7-10 Tbsp Juice of 1 untreated lemon
10 g Pistachio kernels
3 TABLESPOONS Apricot Jam
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Cream fat, sugar, salt and vanilla sugar. Stir in the eggs one after the other. Cut marzipan into small pieces and stir in. Mix flour and baking powder and stir into the mixture alternately with the milk.
2
Spread the dough on the greased baking tray (glass tray 32x28 cm). Wash, peel, halve and core the pears. Cut the pear halves in half at the top side close together about 1 cm deep.
3
Sprinkle the pears with lemon juice and let them soak in briefly. Place the pears on the dough with the top side facing upwards. Press in gently. Bake the cake in a preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes.
4
In the meantime, cut the pistachios in half lengthwise. 10 minutes before the end of the baking time, press the pistachios into the dough. One half at the stem end of the pear, two halves at the flower end. Heat the jam and spread it on the cake 5 minutes before the end of the cooking time.
5
Take out the cake and let it cool down. Serve sprinkled with icing sugar. Whipped cream tastes good with it. Makes about 20 pieces.