Russian pear cake

Ingredients for 1 servings:

• 100 ml water
• 1 tbsp sugar
• 1 stalk(s) cinnamon
• 50 ml rum
• 6 bulb(s)
• 200 g butter
• 200 g sugar
• 1 tbsp vanilla sugar
• 4 eggs
• 200 g wheat flour
• 2 tsp cinnamon
• 1 tbsp cocoa powder
• 125 g hazelnuts, ground
• 1 tsp baking powder
• Fat for the mold
• 1 pinch of cinnamon powder
• 75 g sugar
• 1 tbsp vanilla sugar
• 100 g butter, soft
• 150 g wheat flour

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

For the topping, bring the water, sugar, and cinnamon stick to a boil. Stir in the rum. Peel, halve, and core the pears. Pour the liquid over the pears and let them sit for about 2 hours. For the batter, beat the butter with a hand mixer fitted with a paddle on high until smooth. Gradually stir in the sugar and vanilla sugar, stirring until the mixture forms a thick batter. Gradually beat in the eggs (about ½ minute for each egg). Sift the flour, cinnamon, cocoa, and baking powder together, then stir in portions on medium speed. Stir in the ground hazelnuts. Pour the batter into a greased 26cm springform pan and level the surface. Drain the soaked pears, cut several times lengthwise along the curved side, and place them on the batter with the curved side facing up. For the crumble, sift the flour into a bowl and mix with the cinnamon, sugar, and vanilla sugar. Add the butter and mix all the ingredients with a hand mixer fitted with a dough hook until crumbles of the desired size. Spread the crumble topping over the pears. Bake in a preheated oven at approximately 180°C (conventional oven: approximately 160°C, gas mark 3) for approximately 60 minutes. Remove the cake from the tin and let it cool on a wire rack.