Pear & nut cake

Pear & nut cake

Total: 1 hr 45 Min. | Active: 25 Min.
vegetarian
Nutritional value / piece: 373 kcal
, Fat: 23 g
, Carbohydrate: 33 g
, Protein: 6 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Shortcrust pastry

150g white flour
50g coarse cane sugar
1pinch salt
80g butter, cut into pieces, cold
1 egg, beaten

Fruit topping

6 pears (approx. 700 g), sliced
3dl single cream
2 eggs
80g sweetened condensed milk

Crumble

100g hazelnuts, roughly chopped
100g coarse cane sugar
50g butter, soft
icing sugar to dust
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Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

Shortcrust pastry

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Place the dough in the prepared tin, press down firmly, refrigerate for approx. 30 mins.

Fruit topping

Arrange the pears on top of the dough. Combine the cream, eggs and condensed milk, pour over the pears.

Bake for approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven.

Crumble

Mix the nuts, sugar and butter with a fork until the mixture turns crumbly, cover the pears with the crumble mixture.

Bake for a further 25 mins. Remove from the oven, allow to cool a little, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely. Dust with icing sugar.

Good to know
Shelf life: Wrap the cake in cling film and keep for approx. 2 days.

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