Pear cream cake

Name: Pear cream cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Butter; 100 g + 2 tablespoons sugar; 1 package Vanillin sugar; 1 Egg Yolk; 100 g Flour; 1 TEASPOON Baking Powder; 100 g flaked almonds; 3 (approx. 700 g) Pears; 2-3 TABLESPOONS Lemon juice; 300 ml Pear nectar; 250 ml dry white wine; 1 package Pudding powder "Vanilla Flavor"; 400 g Whipped cream; 1 package Cream stabiliser; 1/8 l Egg liqueur; 100 g Hazelnut brittle; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Butter
100 g + 2 tablespoons sugar
1 package Vanillin sugar
1 Egg Yolk
100 g Flour
1 TEASPOON Baking Powder
100 g flaked almonds
3 (approx. 700 g) Pears
2-3 TABLESPOONS Lemon juice
300 ml Pear nectar
250 ml dry white wine
1 package Pudding powder "Vanilla Flavor"
400 g Whipped cream
1 package Cream stabiliser
1/8 l Egg liqueur
100 g Hazelnut brittle
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Cream butter in pieces, 100 g sugar, vanillin sugar and egg yolk. Mix flour and baking powder, add and stir in briefly. Finally knead almonds into the dough. Form into a ball with floured hands. Grease the springform pan (26 cm Ø) and sprinkle a thin layer of flour on it. Pour the dough onto the base and roll it out or press it flat evenly. Place the rim of the springform pan around the base. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Use a knife to remove the edge of the dough immediately from the edge of the springform pan. Let the base cool down in the mould. Peel and quarter the pears and cut out the core. Cut the pears into small pieces and mix with lemon juice. Boil up 1/4 litre pear nectar, white wine and 2 tbsp. sugar in a pot. Cover the pear pieces and cook them at medium heat for 6-8 minutes. When the pear pieces are soft, remove with a skimmer. Stir the pudding powder and the remaining 50 ml pear nectar until smooth, stir into the hot pear-wine stock (approx. another 430 ml) and simmer for another 1-2 minutes while stirring. Add the pear pieces again and place them on the cooled almond base. Let the pear filling cool down completely. Whip the cream until stiff, and finally pour in the cream firming agent. Spread the cream loosely on the pear filling and place in the refrigerator until serving, but at least 30 minutes. Shortly before serving, remove the cake from the tin, lift it onto a cake plate and spread the advocaat on the cream. Decorate with brittle
2
On 16 pieces:
3
waiting time approx. 2 1/2 hours