Pear and Lingonberry Cake

0
Average: 0 (0 votes)
(0 votes)
Pear and Lingonberry Cake
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
258
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories258 kcal(12 %)
Protein4.2 g(4 %)
Fat9.3 g(8 %)
Carbohydrates39 g(26 %)

Ingredients

for
20
For the cake
500 grams
1 packet
80 grams
250 milliliters
lukewarm Milk
75 grams
melted, cooled Butter
For the filling
100 grams
200 grams
1
1 packet
grated zest of 1 Lemons
2 kilograms
1
Lemon (juiced)
150 grams
Lingonberries (from a jar)

Preparation steps

1.

For the cake, mix the flour and dry yeast in a bowl. Add sugar, milk and butter and mix with the dough hook of a mixer until smooth. Cover and let stand in a warm place for 30 to 40 minutes.

2.

Cut marzipan into small pieces and mix with the creme fraiche. Stir in egg, vanilla and lemon zest. Peel, quarter and core the pears. Toss with lemon juice.

3.

Line a baking pan with parchment paper. Knead the dough on a floured surface and roll out to the size of the baking pan. Wrap the dough loosely on the rolling pin and roll onto the pan. Press dough into the corners. Spread with the marzipan mixture and top with the pears. Spoon the lingonberries between the pears. Bake in preheated 200°C (approximately 400°F) oven for 25 to 30 minutes.