Description
Zarter Mürbeteig mit feiner Butternote, saftige Birnenstücke, überzogen von cremigem Vanilleguss: Ein goldgelber Kuchen, der samtig auf der Zunge schmilzt und mit süßer Frische überrascht.
Ingredients
Scale
- 250 g Mehl
- 100 g Butter
- 40 g Puderzucker
- 1 Eigelb
- etwas Milch
- 1 Prise Salz
- 200 ml Milch
- 200 ml Schlagsahne
- 45 g Zucker
- 2 Pck. Puddingpulver (Vanillegeschmack)
- 2 Eier
- 10 g Mandelblättchen
- 25 g Mandelblättchen, zum Bestreuen
- Puderzucker
- 600 g Birnen
Instructions
- Begin by preparing the shortcrust pastry. In a large mixing bowl, combine the flour, cold butter cut into small cubes, powdered sugar, egg yolk, a pinch of salt, and a splash of milk. Quickly knead the ingredients together with your hands or a pastry cutter until a smooth dough forms. Do not overwork the dough to keep it tender.
- Shape the dough into a disc, wrap it in plastic wrap or cover, and let it rest in the refrigerator for at least 30 minutes. This ensures the dough becomes firm and easier to roll out, and helps prevent shrinkage during baking.
- Preheat your oven to 180°C (356°F) with top and bottom heat. Roll out the chilled dough on a lightly floured surface to fit a 26 cm (10-inch) springform pan. Carefully lift the dough into the pan, pressing it evenly across the bottom and about 2-3 cm up the sides to form a rim. Prick the base several times with a fork to prevent air bubbles while baking.
- Place the pan with the dough in the preheated oven and blind bake (pre-bake) the crust for 10 minutes until it just starts to set but does not brown.
- While the crust is baking, peel the pears, remove the cores, and cut the pears into quarters. Set them aside.
- After the crust has pre-baked, remove it from the oven. Arrange the prepared pear quarters evenly over the pre-baked crust, covering the entire surface.
- To prepare the vanilla custard topping, pour the milk and heavy cream into a large mixing bowl. Add the sugar, vanilla pudding powder, eggs, and 10 g of sliced almonds. Whisk everything together thoroughly until the mixture is smooth and fully combined.
- Pour the vanilla custard mixture evenly over the pears in the pan. The mixture will be very liquid at this stage, but it will set as it bakes. Sprinkle 25 g of sliced almonds evenly over the top of the custard.
- Return the pan to the oven and bake the cake at 180°C (356°F) for approximately 50 minutes, or until the custard is set and the top is lightly golden. If the top starts to brown too quickly, cover the cake loosely with aluminum foil for the last 15 minutes of baking.
- After baking, remove the cake from the oven and allow it to cool completely in the pan. This will help the custard set fully and make slicing easier.
- Once the cake has cooled, carefully remove it from the springform pan. Dust the top generously with powdered sugar before serving.
Notes
It is important to let the cake cool completely before removing it from the pan, as the vanilla custard needs time to set. For an extra flavor boost, you can sprinkle a little cinnamon over the pears before adding the custard. The cake keeps well in the refrigerator for up to two days. Serve slightly chilled or at room temperature for the best texture and flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
