Pear-cream tart
very easy
45 mins
45 mins
Ingredients
- 5 Eggs (size M)
- 7-10 Tbsp Salt
- 70 g + 3 tablespoons sugar
- 80 g Flour
- 1 package Baking Powder
- 4 (approx. 700 g) Pears
- 300 ml apple juice
- 1 package glaze
- 2 packages red glaze
- 400 g Whipped cream
- 1 package Vanillin sugar
- 1 package Cream stabiliser
- 325 ml Multivitamin juice
- 2 packages Sauce powder "Vanilla flavor" (without cooking)
- 7-10 Tbsp Grease
Directions
- 1
Beat the eggs, salt and 70 g sugar for about 2 minutes. Mix flour and baking powder and stir in. Grease the bottom of a springform pan (approx. 26 cm Ø) and fill in the dough. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
- 2
manufacturer) Bake for 15-18 minutes. Remove the base from the oven and let it cool down on a cake rack.
- 3
Peel, clean and quarter the pears and remove the core. Cut the quarter into slices. Boil up the apple juice. Add the pear slices and steam covered for 3-5 minutes until firm to the bite. Pear wedges must not be too soft.
- 4
Pour the pears into a sieve and collect the stock. Fill up the brew with cold water to 500 ml and let it cool down.
- 5
Mix 3 tbsp. sugar and cake glaze powder in a pot, stir in pear stock, bring to the boil briefly while stirring. Stir in the pears well. Pour the pear compote onto the cake base, smooth it down and let it cool down.
- 6
Chill the cake for about 1 hour.
- 7
Remove the cake from the mould. Whip the cream until stiff, pour in the vanilla sugar and cream firming agent. Spread the cream over the pear layer. Mix the multivitamin juice and sauce powder and spread loosely on the cream.
- 8
Chill the cake again for about 1 hour.
Nutrition Facts
290 kcal
35 g
14 g
5 g
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