Description
Zarter Mürbeteigboden trifft auf saftige Birnen und wird von einem seidigen Vanilleguss umhüllt. Süß, cremig und leicht buttrig—ein goldgelber Kuchen, der auf der Zunge zergeht.
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, zum Bestäuben
- 600 g Birnen
Instructions
- Begin by preparing the shortcrust pastry. In a large mixing bowl, combine the flour, cold butter cut into small pieces, powdered sugar, egg yolk, a splash of milk, and a pinch of salt. Quickly knead all the ingredients together with your hands or a pastry blender until you achieve a smooth, homogenous dough. Be careful not to overwork the dough to keep it tender.
- Shape the dough into a ball, wrap it in plastic wrap or cover with a clean kitchen towel, and place it in the refrigerator to chill for at least 30 minutes. This step helps the dough firm up, making it easier to handle and resulting in a flakier crust.
- After chilling, lightly flour your work surface and roll out the dough to fit a 26 cm (10-inch) springform pan. Carefully transfer the dough into the pan, pressing it evenly onto the bottom and slightly up the sides to form a rim. Prick the base all over with a fork to prevent bubbling during baking.
- Preheat your oven to 180°C (356°F) top/bottom heat. Place the prepared pan with the dough in the oven and blind-bake (pre-bake without filling) for 10 minutes. This creates a barrier and prevents the crust from becoming soggy later.
- While the crust is baking, peel the pears, cut them into quarters, and remove the cores. After the crust has pre-baked, arrange the pear quarters evenly over the crust, covering the entire surface.
- To prepare the vanilla custard topping, add the milk, heavy cream, sugar, vanilla pudding powder, eggs, and 10 g of sliced almonds to a large mixing bowl. Whisk everything together thoroughly until the mixture is smooth and well combined, with no lumps remaining.
- Pour the prepared custard mixture evenly over the pears in the pan. The mixture will be very liquid at this stage, but it will set as the cake bakes. Sprinkle the remaining 25 g of sliced almonds evenly over the top for a crunchy finish.
- Return the pan to the oven and bake the cake at 180°C (356°F) for about 50 minutes, or until the custard is set and the top is lightly golden. To prevent over-browning, loosely cover the cake with aluminum foil during the last 15 minutes of baking.
- Once the cake is finished baking, remove it from the oven and allow it to cool completely in the pan. This helps the custard set and makes the cake easier to slice.
- After the cake has cooled, carefully remove it from the pan. Just before serving, dust the top generously with powdered sugar for a beautiful finish. Serve and enjoy!
Notes
For best results, use ripe but firm pears to ensure they hold their shape during baking. You can substitute other fruits such as apples or peaches if desired. The cake is delicious served at room temperature or slightly chilled. Store leftovers in the refrigerator and consume within 2-3 days.
- 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
