Pear-Vanilla Pudding Cake

Name: Pear-Vanilla Pudding Cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Butter; 75 g Icing sugar; 225 g Flour; 1 Egg yolk (size M); 1 can(s) (425 ml) Baby pears (Capacity: 415 g; Litter: 200 g); 100 g fruit-mix diced, candied; 50 g Sugar; 2 TABLESPOONS + 400 ml milk; 100 g flaked almonds; 2 packages Bake-proof pudding cream without cooking "Vanilla flavor; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Butter
75 g Icing sugar
225 g Flour
1 Egg yolk (size M)
1 can(s) (425 ml) Baby pears (Capacity: 415 g; Litter: 200 g)
100 g fruit-mix diced, candied
50 g Sugar
2 TABLESPOONS + 400 ml milk
100 g flaked almonds
2 packages Bake-proof pudding cream without cooking "Vanilla flavor
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Knead 100 g butter in flakes, icing sugar, flour and egg yolk to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out round (24 cm Ø) on a lightly floured work surface. Grease the bottom of the springform pan (24 cm Ø). Place the dough on top. Prick several times with a fork and chill.
2
Drain the pears and cut them in half. Finely chop the candied fruits. Melt 50 g butter. Add sugar and 2 tablespoons of milk and mix. Fold in flaked almonds and candied fruit. Spread pears, except one for decoration, on the shortcrust pastry. Pour 400 ml milk into a tall mixing bowl. Add cream powder, mix with whisk of hand mixer, then whip at highest setting for 1 minute. Spread the cream immediately on the pear-covered base and smooth it down. Spread the glaze evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Leave to cool in the mould. (Sack together, don't get scared!
3
Add cream powder, mix with whisk of hand mixer, then whip at highest setting for 1 minute. Spread the cream immediately on the pear-covered base and smooth it down. Spread the glaze evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Leave to cool in the mould. (Sack together, don't get scared! Relatively soft). Remove from the pan just before serving. Serve decorated with halved pear