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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
  • 0.25 tsp salt
  • 600 g white flour
  • 1 vanilla pod, cut lenghtwise, seeds scratched out
  • 3 tbsp coarse cane sugar
  • 60 g butter, cut into pieces
  • 3.5 dl milk
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3 tbsp quince jelly
Topping
  • 1.25 kg pears, cut into cubes
  • 50 g white flour
  • 100 g ground hazelnuts
  • 150 g hazelnuts, coarsely chopped
  • 0.25 tsp cinnamon
  • 100 g butter, soft
  • 3 tbsp coarse cane sugar
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.