Pear Cake
A combination of fragile meringue, juicy pears and a delicate crumbly dough. It is recommended to use firm fruits. Berries, apricots or apples can be used as an alternative to pears. This amount of ingredients makes 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- butter 100 g
- sugar 100 g
- egg yolk 2
- baking powder 2 tsp
- flour 250-300 g
- egg white 2
- sugar 100 g
- pears 2-3
Instructions
Step 1 of 9
Slice the pears into 2–3 mm slices.
Preparing the dough
Step 2 of 9
Cream the butter and sugar.
Step 3 of 9
Add the egg yolks.
Step 4 of 9
Mix together.
Step 5 of 9
Add flour and baking powder. Knead the dough so that it is not too stiff.
Step 6 of 9
Grease with butter or line a baking pan with parchment paper (a pan 3 cm high and 27 cm in diameter is used). Spread the dough over the bottom and form the sides.
Step 7 of 9
Place pears on top. Level them out. Put into an oven preheated to 180 degrees for 25–30 minutes. Remove the cake from the oven and let it cool slightly. Set the oven temperature to 150 degrees.
Step 8 of 9
Beat the egg whites with sugar.
Step 9 of 9
Pipe the egg whites onto the cake in a lattice pattern using a pastry syringe. If you do not have a syringe, you can squeeze the mixture through a hole in a plastic bag. Place the cake in the oven at 150 degrees. Bake for another about 15–20 minutes until the egg whites are lightly golden. Carefully cut the finished dessert, as the meringue is very crumbly.