Semolina Pear Cake

Name: Semolina Pear Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 300 g Flour; 150 g + 3 tablespoons sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 200 g cold butter; 750 ml Milk; 2 packages Cream pudding powder "Semolina; 1 kg Pears (not too hard, rather ripe); 3-4 Tbsp Lemon juice; 100 g Walnut kernels; 150 g redcurrant jelly; 7-10 Tbsp Pear; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

300 g Flour
150 g + 3 tablespoons sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
200 g cold butter
750 ml Milk
2 packages Cream pudding powder "Semolina
1 kg Pears (not too hard, rather ripe)
3-4 Tbsp Lemon juice
100 g Walnut kernels
150 g redcurrant jelly
7-10 Tbsp Pear
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Mix flour, 100 g sugar, vanillin sugar and salt in a bowl. Add 1 egg and butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough, wrap in foil and put in a cool place for about 30 minutes. For the semolina cream, bring milk to the boil in a saucepan and remove from the heat. Stir in the cream pudding at once with a whisk and stir for about 1 minute. Let the pudding stand for about 3 minutes, then stir again vigorously.
2
Let it cool down. Peel and quarter the pears, cut out the core. Dice pears. Mix with lemon juice and 3 tablespoons of sugar. Coarsely chop the walnuts. Grease a fat pan of the oven and dust with flour. Roll out the short pastry on it and press up the edge 1-2 cm. Prick the short pastry several times with a fork. Bake in the preheated oven, 2nd shelf from below, (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove the fat pan from the oven. Reduce oven temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2). Spread the jelly on the hot dough.
3
Prick the short pastry several times with a fork. Bake in the preheated oven, 2nd shelf from below, (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove the fat pan from the oven. Reduce oven temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2). Spread the jelly on the hot dough. Then spread the pears and 75 g walnuts on top. Separate 4 eggs. Beat the egg whites until stiff and add 50 g sugar at the end. Stir the egg yolks into the semolina pudding, fold in the beaten egg white loosely and spread the semolina cream on the pears. Sprinkle with remaining walnuts. Put back into the oven (2nd shelf from the bottom) and bake in about 30 minutes. Leave to cool on the fat pan, cut into pieces and decorate with fresh pear wedges
4
Separate 4 eggs. Beat the egg whites until stiff and add 50 g sugar at the end. Stir the egg yolks into the semolina pudding, fold in the beaten egg white loosely and spread the semolina cream on the pears. Sprinkle with remaining walnuts. Put back into the oven (2nd shelf from the bottom) and bake in about 30 minutes. Leave to cool on the fat pan, cut into pieces and decorate with fresh pear wedges