Beechnut Pear Cake

Try this delicious cake recipe:

Make a shortcrust pastry with flour, sugar, powdered sugar, pieces of butter, egg yolks and a pinch of salt. If necessary, add a teaspoon of milk. Put the dough to cool for half an hour with the lid closed.

Next, roll out on flour and place in a cake springform pan lined with parchment paper.

Remove the skin from the pears, cut them into eighths, core them and place them in a circle on the short pastry base. For the beechnut sponge, beat the sugar, eggs and egg yolks in a bain-marie until creamy. Fold the chopped beechnuts, sifted flour and melted butter into the egg foam and spread evenly over the pears.

Bake in a heated oven at 160 °C for about 40 minutes. Dust with powdered sugar.

Recipe from: Wdr Hobbytipp 332, Hobbythek

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