Pear cake with Amarettini

Name: Pear cake with Amarettini
Cook time: 2 h
Total time: 2 h
Yield: 24
Ingredients: 350 ml Milk; 7-10 Tbsp 1 1⁄2 cubes (à 42 g) Yeast; 650 g + some flour; 125 g + 2 tablespoons + 50 g sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 75 g soft + some + 100 g butter; 1.2 kg Pears; 3 TABLESPOONS Lemon juice; 2 coated tablespoons of cornflour; 100 g dried cranberries; 100 g Amarettini; 100 g flaked almonds; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 24

350 ml Milk
7-10 Tbsp 1 1⁄2 cubes (à 42 g) Yeast
650 g + some flour
125 g + 2 tablespoons + 50 g sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
75 g soft + some + 100 g butter
1.2 kg Pears
3 TABLESPOONS Lemon juice
2 coated tablespoons of cornflour
100 g dried cranberries
100 g Amarettini
100 g flaked almonds
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Warm milk for the yeast dough. Crumble the yeast into it and dissolve it. Put 650 g flour, 125 g sugar, 1 pinch of salt and egg in a bowl. First knead the yeast milk with the dough hooks of the mixer, then 75 g butter.
2
Work into a smooth dough that separates from the bowl rim. Continue kneading for 2-3 minutes. Cover and allow to rise for about 45 minutes.
3
For the filling, peel, core and chop the pears. Mix with lemon juice and 2 tablespoons of sugar in a pot. Cover and simmer at medium heat for about 10 minutes. Stir starch with 4 tbsp. water until smooth.
4
Stir into the boiling compote and simmer for about 2 minutes. Stir in the cranberries, let cool.
5
Grease a fat pan (approx. 32 x 39 cm; deep baking tray) and dust with flour. Knead the dough briefly. Barely 2⁄3 Roll out the dough on the baking tray, pressing up the edges. Cover and let rise for about 15 minutes.
6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Place the Amarettini in a freezer bag, seal. Roll over with the dough roll until the biscuits are crumbled. Spread on the dough base.
7
Spread the compote over it. Roll out the rest of the dough on a floured sheet of baking paper to form a rectangle (approx. 32 x 39 cm). Turn over onto the compote using the paper. Peel off the paper. Press the edges of the dough.
8
Sprinkle with almonds and 50 g sugar. Spread 100 g butter in pieces on top. Bake in a hot oven for about 35 minutes. Cover with aluminium foil after about 20 minutes. Let it cool down and dust with icing sugar.