Pears and cranberries cake

Name: Pears and cranberries cake
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 420 g Flour; 3 deleted Tsp Baking Powder; 110 g Sugar; 1 pinch Salt; 3 TABLESPOONS Milk; 5 TABLESPOONS Oil; 1 Egg yolk (size M); 125 g Low-fat curd; 6 (approx. 800 g) ripe pears; 150 g Cranberries (fresh or frozen); 1 package Vanillin sugar; 100 g chopped hazelnuts; 100 g Butter; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

Juicy pears are now available in abundance. So our recipe for fruity sheet cake with crispy crumbles is just right!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

420 g Flour
3 deleted Tsp Baking Powder
110 g Sugar
1 pinch Salt
3 TABLESPOONS Milk
5 TABLESPOONS Oil
1 Egg yolk (size M)
125 g Low-fat curd
6 (approx. 800 g) ripe pears
150 g Cranberries (fresh or frozen)
1 package Vanillin sugar
100 g chopped hazelnuts
100 g Butter
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
For the quark oil dough, mix 300 g flour, baking powder, 60 g sugar and salt. Add milk, oil, egg yolk and quark. Mix the ingredients with the dough hooks of the hand mixer to a smooth dough
2
Roll out the dough on the floured work surface to the size of the fat pan, grease the fat pan of the oven (approx. 32 x 39 cm), place the dough inside and pull it up along the edge
3
Peel and core the pears, cut them into narrow slices and place them in rows on the dough. Wash fresh cranberries, drain on kitchen paper and sort out. Spread the cranberries between the pear wedges
4
For the crumbles, mix 120 g flour, 50 g sugar, vanillin sugar and hazelnut kernels in a bowl. Add butter in small pieces and 1 tablespoon of water, knead into crumbles with your hands. Spread crumbles on the fruit. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes
5
Serve the cake hot or cold as desired. Whipped cream tastes good with it