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Pear crumble cake
30 m active | 2 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 199
  • Fat about 10g
  • Carbohydrates about 22g
  • Protein about 4g
This is needed
This is needed for 32 piece
Yeast dough
  • 600 g white flour
  • 0.25 tsp salt
  • 3 tbsp coarse cane sugar
  • 1 vanilla pod, cut open lengthwise; only use the scraped-out seeds
  • 3 tbsp quince jelly
  • 60 g butter, cut into pieces
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3.5 dl milk
Topping
  • 150 g hazelnuts, coarsely chopped
  • 1.25 kg pears, diced
  • 100 g ground hazelnuts
  • 50 g white flour
  • 3 tbsp coarse cane sugar
  • 100 g butter, soft
  • 0.25 tsp cinnamon
To bake
  • icing sugar to dust
Tools
  • One baking tray lined with baking paper
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt, sugar, vanilla seeds and yeast in a bowl. Add the butter and milk, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size. Flatten the mixture a little, roll out to match the size of the tray, transfer to the prepared baking tray. Spread the jelly on top.
Topping
Arrange the pears on top of the dough. Mix the hazelnuts, flour, sugar, cinnamon and butter with a fork until the mixture is crumbly. Spread the crumble on top of the pears.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Cut the cake into pieces and dust with icing sugar.