John Myers
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Pear Sour Cream Cake
The perfect pear sour cream cake recipe with a picture and simple step-by-step instructions.
Shortbread dough
- 200 g Flour
- 50 g Sugar brown
- 1 Egg
- 1 tsp Baking powder
- 100 g Butter
Topping 1
- 1 kg Pears
- 2 tbsp Lemon juice
molding
- 200 g Sour cream
- 250 g Lowfat quark
- 200 g Cream
- 5 tbsp Sugar brown
- 1 packet Custard powder
- 4 Eggs
- 1 tsp Cinnamon
Also
- 50 g Raisins
- 2 tbsp Amaretto
- 26 grease the mold. Preheat the oven to 175 degrees.
- Put the shortcrust pastry ingredients in a bowl, cut the butter into small pieces and stir with the dough hook. Then knead with your hands to form a smooth batter. Wrap the dough in foil and refrigerate for 30 minutes.
- Drizzle the amaretto over the raisins.
- Peel and quarter the pears and remove the core. Cut the quarters into wedges. Mix with lemon juice
- Mix the sour cream, low-fat quark and cream, the eggs, the V. pudding powder, sugar and cinnamon until smooth.
- Line the mold with the dough. Put the pears on the dough and sprinkle with the raisins, pour the sour cream on top
- Let the cake bake for 70 minutes
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