Pear and Lingonberry Cake
- For the cake
- 500 grams Pastry flour
- 1 packet Dry yeast
- 80 grams sugar
- 250 milliliters lukewarm milk
- 75 grams melted, cooled butter
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.
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.
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.