Pear Cake

2hr 10m
Preparation/cooking time: ca. 30m + Refrigerate: ca. 45m + Bake: ca. 55m

For 16 pieces

Nutritional Information

Contains 869 Kcal, 19g Protein, 87g Carbohydrates, 49g Fat


  • 100 g Bourbon vanilla powder
  • 1 pinch salt
  • 120 g butter, cold, cut into pieces
  • 170 g white flour
  • 1 organic lemon, use grated zest only
  • 100 g sugar
  • 3 eggs
  • 2 tbsp. Maizena cornflour
  • 2 tbsp. La Valadière Poire William (pear schnapps)
  • 2 tbsp. lemon juice
  • 1 bag vanilla sugar
  • 180 g Dessert Extrafin
  • 4 tbsp. birnel (pear syrup)
  • 500 g pears (e.g. Williams), peeled, cut into 5-mm-thick slices
  • icing sugar to dust

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  • Mix the flour, almonds, sugar and salt in a bowl. Add the lemon zest and butter and, using your hands, rub together to form an evenly crumbly mixture. Add the egg, and mix quickly to create a soft dough – do not knead. Press the dough flat, cover and chill for approx. 30 mins.
  • Shape: shape half the dough into a ball, dust with a little flour. Roll out straight onto the prepared tin base. Secure the tin frame. Lay the remaining dough as a roll around the rim, press with the fingertips, pull upwards approx. 4 cm. Chill the dough for approx. 15 mins.
  • Stir the cornflour into the schnapps. Add the lemon juice and remaining ingredients with a little salt, stir well.
  • Arrange the pears on the pastry base, pour the sauce over the pears.
  • Bake for approx. 60 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave in the tin and cool on a cooling rack.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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