John Myers
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Dry Pear Cake
The perfect dry pear cake recipe with a picture and simple step-by-step instructions.
The dough :
- 150 g Spelled flour
- 150 g White flour
- 1 tsp Salt
- 60 g Liquid margarine
- 1,5 dl Milk lukewarm
- 10 g Yeast
- 1 tsp Sugar
- 2 tsp Cinnamon
- 4 tbsp Ground almond
The filling:
- 400 g Dried pear mass
- 4 tbsp Williams pear brandy
The cast:
- 2 Heaped tablespoons Flour
- 2,5 dl Cream 10% fat
- 3 Pc. Free range eggs
- 1 pinch Salt
- 1 bag Vanilla sugar about 8 g
- 1 bag Ground cinnamon and
- Pomegranate to garnish
- A little rest
The dough :
- Sieve the flour in a mixing bowl, add salt and melted margarine. Mix in milk, sugar and yeast and add. Knead all ingredients into a soft dough. Cover with a damp cloth and let rise in a warm place for about 1 hour. Roll out and place on a greased and floured tray of 32 cm. Enter ø and pierce. Roll out the rest of the dough thinly with a 5 cm cookie cutter. Cut out the ø plate, moisten it and attach it to the edge (see Fig. 6).
The cake :
- Scatter the almonds on the cake base. Mix the pear mixture with the Williams pear and spread it evenly over the base.
The topping and bake ready:
- Whisk the eggs, salt and cream, mix in the flour, be careful, lumps will form if you use a hand blender. Preheat the oven to 200 ° C, slide the cake, sound it back to 180 ° C and bake for about 30 minutes. Take out and let cool on a wire rack. It tastes lukewarm best.
Comment :
- In Toggenburg, it has been a tradition to enjoy this cake on New Year’s Eve >> Hüslinacht << with the whole family as a dessert at home. I think it's a shame to eat something fine only on New Year's Eve. Beautiful traditions or not …….
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