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Pear wine cake with whipped cream

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Ingredients for 1 servings:

  • 200 g flour
  • 100 g nuts, ground.
  • 100 g butter
  • 1 tsp baking powder
  • 1 m.-sized eggs
  • 5 large pears
  • 2 packs of pudding powder, vanilla
  • 700 ml white wine
  • 50 g sugar, (more if desired)
  • 3 tbsp semolina
  • 200 ml cream
  • Cinnamon sugar as desired

Instructions

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

and fine nut shortcrust pastry

Preheat oven to 180°C. Combine the ingredients for the pastry and make a smooth shortcrust pastry. Line a 26cm springform pan with a 3cm high rim. Prick the pastry several times with a fork. For the filling: Peel and dice the pears. Make a pudding from the custard powder, sugar, white wine, and semolina, stir in the diced pears, and pour everything onto the cake batter. Bake the cake at 180°C for about 45 minutes. Then let the cake cool completely before adding the stiffly whipped cream. Sweeten the cream with sugar, sweetener, or cinnamon sugar, if desired.

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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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Pear wine cake with whipped cream