Pear cake with white wine

Ingredients for 1 servings:

• 100 g sugar
• 100 g butter
• 100 g flour
• 100 g almond(s), chopped
• 1 packet of baking powder
• 1 large can/pear(s)
• ¼ liter pear juice
• ¼ liter white wine
• some sweetener
• 2 packets of pudding powder (vanilla)
• ½ liter cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• n. B. Brittle (hazelnut brittle)
• n. B. eggnog

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A hit at every family celebration

For the base, mix the butter and sugar together. Then add the flour, almonds, and baking powder and stir in. Pour the batter into a prepared springform pan. Bake for about 20 minutes in a preheated oven at 200°C (top/bottom heat). For the topping, drain the pears and then dice them finely. Reserve the juice from the can – if it doesn’t yield 1/4 liter of juice, top up with white wine until you have 1/2 liter of liquid. Then pour it into a saucepan. Reserve a little of the liquid to mix with the custard powder. Bring the liquid in the saucepan to a boil and stir the mixed custard powder into the boiling wine/juice mixture. Remove the pan from the heat, fold in the pear pieces, and let the mixture cool. Season to taste with liquid sweetener, if desired. Spread the cooled topping over the cooled base. Whip the cream with the cream stabilizer and vanilla sugar until stiff peaks form and spread over the topping. Decorate the sides of the cake with hazelnut brittle. Surround the top of the cake with chocolate sprinkles, and spread a thin layer of eggnog over the cream in the center.