Pear cake upside down

Ingredients for 4 servings:

• 120 g flour
• 1 pinch of salt
• 65 g margarine, liquid, lukewarm
• tbsp water, cold
• 60 g butter
• 70 g brown sugar
• 3 bulb(s)
• Cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours

Sweet dessert. For a 22 cm baking pan

Mix the flour and salt. Pour in the margarine and mix with a spoon until all the flour is soaked in the fat. Add the water a spoonful at a time and knead the dough well until you have a smooth ball. Let it rest in the refrigerator for several hours (e.g. overnight). Roll out the cold dough to a diameter of 25 cm. Melt the butter and sugar in a pan over low heat, stirring occasionally. This will form a creamy, smooth mixture. Pour this mixture into a shallow baking dish (22 cm) so that the entire bottom is covered. Peel and core the pears and cut into strips. Arrange the strips close together on the butter and sugar mixture. Dust with cinnamon. Place the dough on the pears and carefully press it down around the edge of the dish to the base. Prick the dough in several places with a fork. Bake in a preheated oven at 200 °C for 30 minutes. Remove from the oven and quickly turn out onto a large plate. Serve warm. It’s best to time it so that the cake is baking in the oven while you eat the main course.