in Recipes

Pear cake with cream and egg liqueur topping

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Ingredients for 1 servings:

  • 100 g butter
  • 100 g sugar
  • 100 g flour
  • 1 egg(s)
  • 100 g almonds, chopped
  • 1 large can/pear(s)
  • 1 pack of pudding powder, vanilla
  • Pear juice or wine
  • 250 ml cream
  • eggnog
  • Brittle

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a batter from the listed ingredients and pour it into a greased 26cm springform pan. Bake at 180°C (top and bottom heat) (or 150°C (fan oven)) for about 30 minutes. This can be done the day before. Slice the pears, drain well, and top the batter with them. Boil the custard powder with pear juice or wine and spread it over the pear topping. Spread whipped cream over the top, pour over the egg liqueur, and sprinkle with the brittle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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