Pear cake with almonds

Ingredients

Directions

1. 1

   Pour lemon juice and 100 ml water into a large bowl. Peel and halve the pears, remove the core. Put the halves in the lemon water. Coarsely grate marzipan. Cut 250 g butter into pieces. Cream butter, vanillin sugar, marzipan, salt and 125 g sugar with the whisks of the hand mixer.

2. 2

   Stir in the eggs one after the other. Mix flour and baking powder and stir into the dough. Stir in milk. Grease the fat pan of the oven. Add the dough and smooth it down. Cut the round side of the pear halves lengthwise with a knife and cover the cake with the pears. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Take the cake out of the oven and let it cool down. Caramelise 2 tablespoons of sugar. Add 2 tablespoons of butter and almonds and stir until the butter has dissolved. Immediately add the almond caramel to the cold cake by the spoonful.

3. 3

   Cut the round side of the pear halves lengthwise with a knife and cover the cake with the pears. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Take the cake out of the oven and let it cool down. Caramelise 2 tablespoons of sugar. Add 2 tablespoons of butter and almonds and stir until the butter has dissolved. Immediately add the almond caramel to the cold cake by the spoonful. Cut the cake into 24 pieces. Whipped cream tastes good with it

4. 4

   Waiting time approx. 1 hour