John Myers
Pear Cake with Vanilla Curd
The perfect pear cake with vanilla curd recipe with a picture and simple step-by-step instructions.
- 75 g Butter
- 400 g Spelled flour
- 325 g Sugar
- Salt
- 2 packet Vanilla sugar
- 6 Eggs
- 250 ml Milk
- 1 Yeast cubes
- 6 Pears
- 5 tbsp Lemon juice
- 500 g Lowfat quark
- 750 g Sour cream
- 1 packet Vanilla flavored cooking pudding powder
- 1 packet Vanilla sauce powder
- Flour for the work surface
- Mix the flour, 75 g sugar, 1 pinch of salt and 1 packet of vanillin sugar. Add 1 egg. Warm the milk, dissolve the yeast in it. Melt 50 g butter, add to the flour with yeast milk. Knead everything into a smooth dough, cover and let rise in a warm place for about 45 minutes.
- Wash the pears, cut out the core with an apple cutter. Cut the pears into rings about 6 mm thick and drizzle with lemon juice. Bring 25 g butter, 50 g sugar and 300 ml water to the boil. Pre-cook the pear rings in portions for about 5 minutes and remove them.
- Knead the dough well on a floured surface. Place in a greased drip pan (32 x 39 cm) and press down on it. Let rise for another 20 minutes. Mix the quark, sour cream, 200 g sugar and 1 packet of vanilla sugar until smooth. First stir in 5 eggs one after the other, then stir in the custard powder and sauce powder.
- Spread the curd mixture on the dough. Spread the pears on top. Bake in the preheated oven at around 200 ° C (convection 175 ° C, gas 3) for 45 minutes. Take out and let cool on a wire rack.
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