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@bettybossi.ch

Shortcrust pastry

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

Fruit topping

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

Crumble

100 g hazelnuts, roughly chopped
100 g coarse cane sugar
50 g 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

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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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