Pear and nut cake

Ingredients for 1 servings:

• 100 g flour
• 100 g hazelnuts, ground
• ½ tsp baking powder
• 50 g sugar
• 1 pinch of salt
• 1 tsp, leveled cinnamon powder
• 60 g butter, soft
• 1 egg(s)
• Fat for the mold
• Pulses, dried for blind baking
• 1 can of pear(s)
• 1 tbsp sugar
• 60 g cream cheese (70% fat) or crème fraîche
• 1 egg(s)
• 1 pinch of vanilla sugar
• Chocolate coating, dark or
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For a small cake, 20 cm diameter

Mix the flour, nuts, baking powder, sugar, salt, cinnamon, butter, and egg in a bowl and knead first with the dough hook of a hand mixer, then by hand. Shape the dough into a ball, wrap in cling film, and chill for 30 minutes. Drain the pears and reserve the juice. Grease the tin and preheat the oven to 180°C fan/gas mark 3. Roll out two-thirds of the dough (it will be a bit sticky) and line the tin, including the edges. Cut baking paper to the size of the tin, place it on the dough, and spread the pears on it. Blind bake the base for 15 minutes. Remove the pears and paper. Spread the pears on the nut base. Put the cream cheese or crème fraîche in a bowl. Separate the egg. Stir the egg yolk, sugar, vanilla sugar, and 2-3 teaspoons of pear juice into the cheese, and spread the cream over the pears. Roll out the remaining dough into a round disc the size of a baking dish, brush the edges with egg white, place the disc upside down on the cake, and press the edges down. Bake the cake for another 20-25 minutes. Melt the chocolate coating in a water bath and pipe a zigzag pattern onto the cake using a piping bag. Alternatively, sprinkle with sifted powdered sugar! The cake tastes especially good while still slightly warm.