Ingredients
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
Egg mixture
Cake batter
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
Egg mixture
Using the whisk on a mixer, beat the eggs, sugar, vanilla sugar, salt and lemon zest in a bowl until the mixture becomes light and frothy. Pour in the milk and butter, mix well.
Cake batter
Combine the flour, baking powder and nutmeg, mix into the egg mixture. Add the pears, mix, transfer to the prepared tin, sprinkle with the pistachios.
To bake
Approx. 60 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tin frame, slide the cake onto a cooling rack and leave to cool.
| Serve with: | Whipped cream |
|---|
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