Pear-nut cake from the tray

Name: Pear-nut cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 3 can(s) (850 ml each) Pear halves; 150 g Walnut kernels; 280 g Butter or margarine; 250 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 4 Eggs (size M); 75 g Cornstarch; 250 g Flour; 2 TEASPOONS Baking Powder; 50 g Dark chocolate coating; 7-10 Tbsp Grease; 1 small freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

3 can(s) (850 ml each) Pear halves
150 g Walnut kernels
280 g Butter or margarine
250 g Sugar
2 packages Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
4 Eggs (size M)
75 g Cornstarch
250 g Flour
2 TEASPOONS Baking Powder
50 g Dark chocolate coating
7-10 Tbsp Grease
1 small freezer bag

Directions

1
Place the pears on a large sieve and drain well. Coarsely chop the walnuts. Cream 250 g soft fat, 200 g sugar, 1 sachet vanilla sugar, salt and grated lemon peel. Add the eggs and cornstarch alternately and stir until creamy. Mix flour and baking powder, add to the egg-fat mixture and stir in briefly. Finally fold in 100 g walnuts. Grease the fat pan of the oven and spread the dough evenly on top.
2
Cover with pear halves and sprinkle with remaining walnuts, sugar and vanillin sugar. Spread the remaining fat in flakes on top and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes. Let the finished cake cool on the fat pan. Coarsely chop the chocolate coating and melt on a hot water bath. Put the couverture into a freezer bag and cut off a small corner. Cut the cake into approx. 24 pieces and decorate with chocolate door strips
3
Waiting time approx. 1 hour