PEAR cake with marzipan

Ingredients for PEAR cake with marzipan

Instructions for PEAR cake with marzipan

To prepare the PEAR cake with marzipan recipe, please follow these instructions:

Peel the ripe pears, cut them into permanent quarters and remove flower, stem and core. Cut the pears into pieces (about 2 x 2 cm) and flip them immediately in the lemon juice.

Beat the butter and sugar together until it crumbles. Whip eggs in one at a time. Whisk the mixture until it becomes light and airy.

Mix the flour, baking powder and cardamom. Flip it (sprinkled through a sieve) into the butter mixture, alternating with milk.

Groftrevet marzipan and then turn the PEAR pieces and lemon zest in the dough.

Line a baking pan (about 3 x 30 x 37 cm) with baking paper and divide the batter in it.

Sprinkle the surface with sugar and bake the cake in the middle of the oven at 175 degrees c. alm. oven for about 35 minutes.

Carefully lift the cake out of the saucepan using tracing paper. Let the pie cool on a wire rack.

Tips:
Instead of fresh pears can be used 1 can of pears, approx. 825 g. Let the pears drain in a sieve. The cake can be stored in the fridge for the next day.