Breakfast cake

Ingredients for 12 servings:

• 175 g butter
• 200 g marzipan – raw mass
• 175 g powdered sugar
• 1 tbsp vanilla sugar
• 3 eggs, depending on size
• 300 g flour (wheat flour), strong
• 2 tsp, leveled baking powder
• 200 g pear(s) (Williams pears), from the can (or pineapple)
• 2 tbsp Amaretto
• Cake icing, chocolate, as desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cake with marzipan and pears

Blend the softened butter with the chopped marzipan until smooth. Slowly add the icing sugar, vanilla sugar, and salted eggs one at a time, beating vigorously with a hand mixer. Sift together the flour and baking powder and mix briefly. Add the drained, finely chopped pears and the almond liqueur. Lightly butter and flour a 30x11cm loaf pan, pour in the mixture, smooth it, and bake on the second rack of a fan-assisted oven at approximately 150°C for about 60 minutes. Let the cake cool in the pan for another 10 minutes, then turn it out and, once cooled, glaze with chocolate, if desired.