Pear mini ball

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 20
  • 7-10 Tbsp Fat and breadcrumbs
  • 180 g Flour
  • 30 g Cornstarch
  • 1 heaped Tsp baking powder
  • 7-10 Tbsp Salt
  • 90 g soft butter
  • 150 g + approx. 100 g sugar
  • 1 package Vanilla sugar
  • 2 Eggs (Gr. M)
  • 7-10 Tbsp grated rind of 1⁄2 organic lemon
  • 1 (approx. 150 g) bulb
  • 1 Bundt pan

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the troughs of the baking tray (12 troughs) and sprinkle with breadcrumbs.

  2. 2

    Mix flour, starch, baking powder and 1 pinch of salt. Cream 90 g butter, 150 g sugar and vanilla sugar with the whisks of the mixer. Stir in the eggs one by one. Add lemon zest, stir in flour mixture.

  3. 3

    Peel, quarter, core and grate the pear and fold into the dough.

  4. 4

    Place 1-2 heaped tablespoons of dough in each of the ring cake troughs and bake in a hot oven for 20-25 minutes.

  5. 5

    Take the mini-sphere out of the oven and let it cool down for about 5 minutes. Remove the cake from the troughs. Put approx. 100 g sugar in a deep plate, roll the still hot minigugel in it and let it cool down. A nut nougat mousse is also delicious with it.

Nutrition Facts

KCAL
230 kcal
CARBS
37 g
FATS
7 g
PROTEINS
3 g