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Pear & nut cake
25 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 373
  • Fat about 23g
  • Carbohydrates about 33g
  • Protein about 6g
This is needed
This is needed for 12 piece
Shortcrust pastry
  • 150 g white flour
  • 50 g coarse cane sugar
  • 1 pinch salt
  • 80 g butter, cut into pieces, cold
  • 1 eggs, beaten
Fruit topping
  • 6 pears (approx. 700 g), sliced
  • 2 eggs
  • 3 dl single cream
  • 80 g sweetened condensed milk
Crumble
  • 100 g hazelnuts, roughly chopped
  • 100 g coarse cane sugar
  • 50 g butter, soft
  • icing sugar to dust
Tools
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Shortcrust pastry
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Place the dough in the prepared tin, press down firmly, refrigerate for approx. 30 mins.
Fruit topping
Arrange the pears on top of the dough. Combine the cream, eggs and condensed milk, pour over the pears. Bake for approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven.
Crumble
Mix the nuts, sugar and butter with a fork until the mixture turns crumbly, cover the pears with the crumble mixture. Bake for a further 25 mins. Remove from the oven, allow to cool a little, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely. Dust with icing sugar.