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Covered pear cake

30 Min
Fruity pears paired with delicate spelled flakes, cocoa and cinnamon – a heavenly delight! The icing made from lime juice and zest gives your cake a special freshness. Warning: Danger of addiction!
Gedeckter Birnenkuchen

Preparation

  • 1
    Peel the pears, halve them and remove the core. Mix butter with sugar and eggs. Stir in flour, tender spelled flakes, baking powder and milk. Crumble the chocolate and add it along with the remaining ingredients.
  • 2
    Pour 2/3 of the dough into a springform pan (Ø 26 cm), distribute the pears on top and pour the remaining dough on top. Bake in the preheated oven.
  • 3
    Rinse the limes well, tear off the zest and squeeze out the juice. Mix the powdered sugar and lime juice together and spread over the cooled cake. Allow to dry.
  • 4
    Top/bottom heat: 200 °C Circulating air: 170 °C Baking time: approx. 60 minutes Preparation time: approx. 30 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)
1

For the casting:

2
Organic lime
250 G
powdered sugar

For the dough:

1 kg
soft pear
150 G
butter
120 G
Sugar
3
Eggs
250 G
Flour
100 G
Kölln Organic Spelt Flakes Tender
3 TL
baking powder
125 ml
Milk
100 G
Milk chocolate
1 heaped tbsp
cocoa
1 Ms
Cinnamon
1 prize
nutmeg

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Ingredients

Serving(s)
1
For the casting:
2
Organic lime
250 G
powdered sugar
For the dough:
1 kg
soft pear
150 G
butter
120 G
Sugar
3
Eggs
250 G
Flour
100 G
Kölln Organic Spelt Flakes Tender
3 TL
baking powder
125 ml
Milk
100 G
Milk chocolate
1 heaped tbsp
cocoa
1 Ms
Cinnamon
1 prize
nutmeg

Covered pear cake

Fruity pears paired with delicate spelled flakes, cocoa and cinnamon – a heavenly delight! The icing made from lime juice and zest gives your cake a special freshness. Warning: Danger of addiction!

Preparation

  • 1
    Peel the pears, halve them and remove the core. Mix butter with sugar and eggs. Stir in flour, tender spelled flakes, baking powder and milk. Crumble the chocolate and add it along with the remaining ingredients.
  • 2
    Pour 2/3 of the dough into a springform pan (Ø 26 cm), distribute the pears on top and pour the remaining dough on top. Bake in the preheated oven.
  • 3
    Rinse the limes well, tear off the zest and squeeze out the juice. Mix the powdered sugar and lime juice together and spread over the cooled cake. Allow to dry.
  • 4
    Top/bottom heat: 200 °C Circulating air: 170 °C Baking time: approx. 60 minutes Preparation time: approx. 30 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

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Based on 27 review/s

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