John Myers
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Crunchy Pear Cake
The perfect crunchy pear cake recipe with a picture and simple step-by-step instructions.
Crispy dough
- 200 g Hearty oat flakes
- 90 g Brown sugar
- 50 g Butter, melted
- 1 Egg white size L
Topping and filling
- 3 Pears – about 500 g
- 200 g Cream cheese
- 250 g Ricotta
- 100 g Sugar
- 2 tbsp Flour
- 2 Eggs
- 1 Egg yolk
- 3 tbsp Rum
Crunchy crumbles
- 2 tbsp Flour
- 2 tbsp Hearty oat flakes
- 90 g Brown sugar
- 150 g Walnuts, roughly chopped
- 50 g Butter, soft
For the crispy dough …..
- 1 ….. the oat flakes are mixed with the sugar and then the melted butter and egg white are kneaded in. Caution – the “dough” cannot be rolled out under any circumstances, but rather has to be spread in a greased springform pan with moistened hands and pressed down firmly. Pull up a small edge.
- Then prebake the base at approx. 175 ° for 10 minutes. In the meantime, free the walnuts from their shells, roughly chop them and lightly roast them in a non-stick frying pan.
Topping and filling …..
- consist of fresh pears that are peeled, quartered and cut into wedges. Spread these on the pre-baked base. For the filling, mix the ingredients together well and pour them onto the pears.
Now it’s time to get the crunchy crumbles …
- The above ingredients are kneaded into a crumbly mass – including the roasted walnuts! – and evenly distributed on the filling.
- Now in the oven again for 40 – 45 minutes at approx. 175 ° – until the crumble is a nice color. It is best to let the cake cool down in the pan and then enjoy!
- Note: You can bake the cake 2 days in advance, then it will pull through. You can also replace the cream cheese with mascarpone or use half cream cheese, half mascarpone or quark. You can also play with fruit or the cake is a pleasure even without pears! Have fun trying it out – I would be very happy to receive your feedback!
- 7 …… one more thing: a picture of the cut cake will only be available on Friday – as it is intended as a souvenir for a birthday party!
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