Apple and pear cake

For 12 pieces
  • 400 g marzipan raw mass
  • 7 Eggs (size M)
  • 1 Packet Sauce powder 'Vanilla flavor'
  • 7 EL lemon juice
  • 3 small ripe pears
  • 125 g sugar
  • 1/8 l dry red wine
  • 1/8 l cherry nectar
  • 2 small apples
  • 200 ml Apple juice
  • 2 EL Calvados
  • 250 g whipped cream
  • 1 packet Vanillin sugar
  • Mint
  • fat
90 minutes
Roughly grate the marzipan. Put the marzipan, eggs, sauce powder and 1 tablespoon lemon juice in a large mixing bowl and whisk for 10-15 minutes with the whisk of the hand mixer. Grease a square fruit pan or springform pan (24 x 24 cm). Pour in batter. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 30-35 minutes. Remove and let cool in the tin on a wire rack. Peel and quarter pears and core. Cut the quarters into wedges and drizzle with 3 tablespoons of lemon juice. Caramelize 75 g of sugar in a saucepan. Deglaze with red wine and cherry nectar. Dissolve the sugar while stirring. Put the pear wedges in the brew, bring to the boil and let cool in the brew. Peel the apples, remove the core. Slice the apples and sprinkle with 3 tablespoons of lemon juice. Bring the apple juice, 50 g sugar and calvados to the boil, add the apples, bring to the boil again and allow to cool in the stock. Overturn the cake base. Whip the cream until stiff, pour in the vanilla sugar. Spread the cream on the cake base. Lift the pear wedges and apple slices out of the stock with a slotted spoon, allow to drain on kitchen paper. Spread the fruit on top of the cream and decorate with mint if necessary
Wait 2 hours
1 piece approx.:
  • 350 kcal
  • 1470 kJ
  • 9 g protein
  • 20 g fat
  • 32 g carbohydrates


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