Schmandtorte with Pears

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Schmandtorte with Pears

The perfect schmandtorte with pears recipe with a picture and simple step-by-step instructions.


  • 250 g Flour
  • 80 g Sugar
  • 1 Egg
  • 125 g Butter
  • 1 pinch Salt
  • 1 teaspoon Baking powder


  • 1 big can Pear preserve (a 820 ml)
  • 750 ml Liquid (pear juice + milk)
  • 80 g Sugar
  • 2 packet Custard powder
  • 600 g Sour cream
  • 2 packet Vanilla sugar


  • 50 g Chopped pistachios
  • 1 tablespoon Powdered sugar
  1. Preheat the oven to 160 ° convection. Grease a 26 cm springform pan. Drain the pears and collect the juice from them.
  2. Knead all the ingredients for the shortcrust pastry together well and shape into a ball. Put the dough in a greased springform pan, line the base and the edge with it, press everything down well.
  3. Fill up the pear juice with milk to 750 ml. Boil a pudding from 750 ml of liquid and 2 packets of pudding powder and let it cool down a little. Because add sugar and vanilla sugar and stir. Then stir the sour cream into the pudding.
  4. Place the drained pear halves on the shortcrust pastry base, pour the sour cream mixture over it and smooth it out. Spread the pistachios on the cake surface, dust with powdered sugar.
  5. Bake in the preheated oven for about 60 minutes. After baking, leave the cake to rest in the oven for a few minutes with the oven door slightly open. Then let cool down completely on a cake rack. Only then loosen the springform pan. If you like, you can put powdered sugar over the cake again before serving.
schmandtorte with pears

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Written by John Myers

Professional Chef with 25 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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