Yogurt cake with pears

Ingredients for 1 servings:

• 5 bulb(s)
• 1 handful of raisins, optional
• powdered sugar
• 100 g flour
• 70 g butter, cold
• 4 tbsp sugar
• 340 g wheat flour
• 2 tsp baking powder
• Garam Masala, 1-2 tsp
• 2 eggs
• 2 packets of vanilla sugar
• 200 g sugar
• 300 g natural yogurt
• 50 g butter, melted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

For the crumble, knead the flour, sugar, and cold, finely chopped butter into a dough by hand. Wrap the dough in cling film and place in the freezer. Preheat the oven to 180°C (top/bottom heat). For the dough, mix the flour, baking powder, and garam masala in a bowl. If you like, you can sift the dough, but it’s not necessary. In another bowl, beat the eggs, vanilla sugar, and sugar. This may take a few minutes. I wouldn’t reduce the sugar any further, as the cake isn’t very sweet anyway. Then add the natural yogurt and melted butter. Finally, gradually add the flour mixture. Wash and chop the pears. Pour the dough into a springform pan. If you like, you can also use a 25cm springform pan. I used a 25cm and a smaller one. Line these with baking paper or grease them with butter. Spread the dough into the pan. Sprinkle the pears and, if desired, the raisins on top. Remove the crumble dough from the freezer and spread it over the cake. Bake on the middle rack for about 45 minutes. Once cooled, sprinkle with powdered sugar.