Almond Pear Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,515 cal. | (215 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 285 g | (246 %) | ||
| Carbohydrates | 397 g | (265 %) | ||
| Sugar added | 110 g | (440 %) | ||
| Roughage | 56.2 g | (187 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 8.7 μg | (44 %) | ||
| Vitamin E | 64.5 mg | (538 %) | ||
| Vitamin K | 120.3 μg | (201 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 28.8 mg | (240 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 413 μg | (138 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 59 μg | (131 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 3,249 mg | (81 %) | ||
| Calcium | 425 mg | (43 %) | ||
| Magnesium | 567 mg | (189 %) | ||
| Iron | 15 mg | (100 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 115.3 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 1,280 mg | |||
| Complete sugar | 230 g |
Preparation steps
Peel the pears, cut in half and remove the cores. Combine the sugar and 1/8 liter (approximately 1/2 cup) of water in a saucepan and bring to a boil. Add the pears to the water and simmer for about 12 minutes, until tender.
Knead the flour, butter and egg together to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes. Roll the dough out onto a floured surface and place into the bottom and up the sides of a buttered springform pan.
Whisk the egg yolks and honey together until smooth. Stir in the ground almonds. Beat the egg whites until stiff and fold into the yolk mixture. Spread the mixture onto the prepared crust and press the pear halves, cut side down, on top.
Bake in an oven preheated to 180°C (approximately 350°F) for 60 minutes. Remove from the oven and allow to cool slightly before releasing from the springform pan. Cool completely before slicing and serving.
