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Betty Bossi Koch-Center
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
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.
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.
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.
|Shelf life:||Wrap the cake in cling film and keep for approx. 2 days.|
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