Pear-macadamia slices from tin

Ingredients

Directions

1. 1

   Mix lemon juice with a little water. Peel and halve the pears and cut out the core. Cut pear halves lengthwise into three. Put the pears into the lemon water. Chop 75 g nuts.

2. 2

   Mix butter, 250 g sugar, vanilla sugar and salt with the whisk of the hand mixer until white and creamy. First add the eggs one by one, then the milk. Mix flour, starch, baking powder and cocoa, sieve over the egg-fat mixture and fold in with the chopped nuts. Spread the dough on a greased fat pan of the oven (32 x 39 cm). Remove the pears, dab dry and place them on top of each other from the narrow side in 3 rows close together. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes (stick test). Remove the cake and let it cool down on a cake rack. Caramelise 75 g sugar and 3-4 tbsp water in a coated pan until golden. In the meantime lightly coat aluminium foil with oil. Add the macadamia nut kernels to the caramel and cover with it.

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes (stick test). Remove the cake and let it cool down on a cake rack. Caramelise 75 g sugar and 3-4 tbsp water in a coated pan until golden. In the meantime lightly coat aluminium foil with oil. Add the macadamia nut kernels to the caramel and cover with it. Use a fork to place on the foil, add any remaining caramel in lines and patterns on the foil and leave to cool. Cut the cake into pieces, arrange, decorate with caramelised nuts and caramel pieces

4. 4

   waiting time approx. 2 hours