Pear fritters with cranberry cream

Ingredients for 4 servings:

• 150 ml milk
• 20 g yeast
• 2 tbsp sugar
• 200 g wheat flour
• 2 eggs
• 30 g butter
• 2 bulb(s)
• 2 tbsp lemon juice
• 50 g almond flakes
• 200 g cream
• 1 packet of vanilla sugar
• 100 g cranberries from the jar
• Powdered sugar for dusting
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

makes 8 pieces.

Heat the milk to lukewarm, dissolve the yeast and sugar in it, and cover and let rise for 20 minutes. Sift the flour into a bowl, add the butter, eggs, and yeast milk, and knead everything into a dough. Cover and let rise for 20 minutes. Preheat the oven to 180°C. Brush a muffin tin with butter and dust with flour. Wash the pears, quarter them, remove the cores, and score them fan-shaped. Divide the batter between the tins and press 1/4 of a pear into each cake. Sprinkle with flaked almonds and dust with powdered sugar. Bake the cakes for 20-25 minutes and let cool while still lukewarm. Whip the cream with vanilla sugar until stiff peaks form, fold in the cranberries unevenly, transfer to a bowl, and serve separately with the pear cakes. Serve 2 cakes per person.