John Myers
Baking: Bern-Blootz
The perfect baking: bern-blootz recipe with a picture and simple step-by-step instructions.
- 150 g Liquid butter
- 200 g Raw cane sugar
- 3 piece Free range eggs
- 1 pinch Salt
- 150 g Spelled flour type 630
- 1 packet Baking powder
- 1 tablespoon Vanilla sugar
- 1000 g Pears fresh
- 100 g Chopped walnuts
- Peel the pears, remove the core and grate coarsely.
- Mix the melted butter, sugar, eggs, flour, baking powder, salt and vanilla sugar well with the hand mixer.
- Add the grated pear and the chopped walnuts to the batter and fold in with a spoon.
- Line a tray with foil or paper, distribute the dough evenly on it and bake the cake at 170 degrees fan (180 degrees under / top heat) for about 45 minutes.
- Serve with half-whipped cream.
- TIP: If the pears are not so juicy and the dough is too heavy, thin them with a little milk.
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