Baking
27
Pear cake with almond topping
Preparation time: 90–100 minutes
Serves 16
Dough ingredients
375 g plain flour
100 g caster sugar
4 tsp vanilla sugar
200 g butter
1 egg
Topping ingredients
3 tins of pears (each approx. 460 g)
Filling ingredients
450 g crème fraîche
2 tbsp cornflour
3 eggs
50 g sugar
4 tsp vanilla sugar
1 1/2 tsp cinnamon
30 g flaked almonds
Accessories
Glass tray
Method
Combine the flour, caster sugar, vanilla
sugar, butter and egg and knead to a
smooth dough. Roll out onto the glass
tray.
Drain the pears well. If using fresh
pears, stew them briefly. Cut into 1 cm
thick slices and arrange evenly on top
of the dough base.
Mix together with the crème fraîche,
cornflour, eggs, sugar, vanilla sugar and
cinnamon and pour over the pears.
Scatter with flaked almonds and bake
until golden.
Recommended settings
Oven function: Intensive bake
Temperature: 170 °C
Shelf level: 2
Duration: 50–60 minutes
Alternative settings
Oven function: Fan plus
Temperature: 150–170 °C
Shelf level: 2
Duration: 55–65 minutes
-
Oven function: MW + Fan plus
Power level/temperature: 150 W +
160° C
Shelf level: 2
Duration: 45–55 minutes
Summary of Contents for H 6000 BM
Page 1: ...Microwave combination oven cookbook ...
Page 2: ...2 ...
Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...