Pear and nut cake from the tray

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• ½ tsp lemon(s), grated zest
• 75 g walnuts
• 4 eggs
• 250 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 1 can/n pear halves, 850 ml each
• 75 g walnuts
• 30 g butter
• 50 g sugar
• 1 packet of vanilla sugar
• 50 g semi-sweet chocolate coating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Sheet cake, approx. 24 pieces

Drain the pears well. Roughly chop the walnuts. For the pastry, cream the butter with salt, sugar, 1 packet of vanilla sugar, and lemon zest until fluffy. Beat in the eggs one at a time. Mix the cornstarch with the flour and baking powder, then gradually fold into the egg and butter mixture along with the walnuts. Line the oven tray with baking paper. Spread the pastry evenly on the pan. Top with pear halves or pear pieces and sprinkle with the remaining walnuts, sugar, and vanilla sugar. Spread the remaining butter in small pieces on top and bake in a preheated oven at 200°C (top/bottom heat) or 175°C (fan oven) for about 30 minutes. Allow the cake to cool on the baking sheet. Roughly chop the chocolate coating and melt it in a hot water bath. Place it in a freezer bag, cut off a small corner, and decorate the cake with chocolate coating.