Freiburg pear juice cake

Ingredients for 1 servings:

• 250 g spelt flour
• 1 egg(s)
• 1 pinch of sea salt
• 80 g raw cane sugar
• some lemon peel
• 100 g butter
• Flour, for rolling out
• Butter, for greasing
• 300 ml water
• 200 ml cream **
• 500 ml pear juice, unsweetened *
• 2 packs of pudding powder, vanilla
• 100 g raw cane sugar *
• 1 egg yolk
• 3 m.-sized pear(s) ***
• 25 g raw cane sugar
• ½ tsp cinnamon

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Pudding cake, if you like with fresh pears under the filling

Make a pudding from the water-cream mixture and pear juice with the vanilla pudding powder as described on the package. So take out a little liquid, stir in the powder and add it to the remaining boiled liquid, which has been removed from the heat. Return to the heat and cook for one minute. Stir in raw cane sugar to taste and the egg yolk. Allow to cool. Knead the first 6 ingredients into a dough and chill this for 15 minutes. Roll out the dough thinly on a floured work surface and line a greased 26 cm springform pan with it. Pull up one edge. *** If desired, add cubes of fresh pear to the base. The pears should not be watery. Originally the cake was baked without fresh pears. Pour the pudding into the springform pan and bake in a preheated oven at 200 degrees Celsius for 40 minutes. Please do the skewer test on the baked base. The filling is stable and soft, the pudding layer has some tautness. Remove the cake from the oven. If necessary, carefully remove it from the baking sheet and sprinkle with a mixture of raw cane sugar and cinnamon. The cake must cool completely! * If the pear juice is sweetened, start with 50 g of raw cane sugar. If necessary, add more sweetener to the cooked pudding. ** The pudding can also be made with a mixture of fruit juice and milk.