Pear cake

Ingredients for 6 servings:

• 400 g flour
• 1 packet of dry yeast
• 3 tbsp sugar
• ½ tsp, leveled salt
• 1 egg(s)
• 50 g butter
• 190 ml milk
• Grease for the tray
• 1 cup sour cream
• ½ cup whipped cream
• 1 egg(s)
• 1 packet of pudding powder (vanilla flavor)
• 800 g pear(s)
• little water
• 1 ½ kg pear(s)
• 100 g almond sticks

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

Pear utilization

For the dough, mix the flour, dried yeast, sugar, and salt in a bowl. Make a well in the center and knead the egg, softened butter, and warmed (not hot!) milk into the flour mixture using a dough hook to form a smooth yeast dough. Cover the dough with a damp cloth and let it rise in a warm place for about 45 minutes. For the topping, peel and core the 800g pears. Sauté in a little water for about 15 minutes until soft, then let it cool. Mix the sour cream, heavy cream, egg, and custard powder together with the drained pears using a hand blender until smooth. You don’t need any more sugar, as the pears are very sweet! Peel and quarter the second batch of pears, then remove the cores. Roll out the yeast dough on a greased, deep baking sheet and pull up a small edge. Spread a thin layer of 1/4 of the cream over the dough and top with the pears, tightly sandwiching them together. Spread the remaining cream evenly over the pears and sprinkle with almonds. Bake at 170°C (fan oven) for 40 minutes.