John Myers
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Pear and Onion Cake
The perfect pear and onion cake recipe with a picture and simple step-by-step instructions.
dough
- 150 g Margarine
- 2 Eggs
- 300 g Spelled flour
- 300 g Salt
Covering
- 4 Red Onions
- 3 Pears
- 3 Lemon juice
- 150 g Black Forest ham
- 1 glass Wild cranberries
- 300 g Gorgonzola
- 3 Eggs
- Pepper
to sprinkle
- Basil
dough
- Knead the margarine with the eggs, a little salt and the flour into a smooth dough, wrap in foil and refrigerate for 30 minutes.
Covering
- Peel the onions in rings and cut the ham into strips.
- Wash the pears thoroughly – pat dry, remove the core, cut into wedges and drizzle with a little lemon juice.
- Now mix 250 g Gorgonzola with the eggs to a cream, season with pepper.
- Grease a baking sheet, roll out the dough and prick a little with a fork.
- Spread the cheese cream on top, put the pear wedges, onions, ham and the drained cranberries on top.
- Spread the rest of the Gorgonzola on top and put it in the 175 c. warm oven for about 30 minutes.
- Take the hearty cake out of the oven, let it rest for a while, sprinkle with the cut basil and serve with a glass of Federweißer – enjoy your meal; 🙂
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