Gingerbread Pear Tart
- 1 1/2 can (s) (850 g each) pears
- 250 g Schmand
- 4 eggs (size M)
- 150 g sugar
- 1 packet 'Vanilla flavor' sauce powder
- 1 vanilla pod
- 125 g softened butter
- Salt
- 125 g Flour
- 75 g Cornstarch
- 1 deleted TL Baking powder
- 1 TL Cinnamon
- 2 TL Cocoa powder
- 1 TL Gingerbread spice
- 5 EL thickened cranberries
60 minutes
light
- 1.
- Drain pears well in a colander . For the topping, stir the sour cream, 2 eggs, 50 g sugar and sauce powder until smooth. Cut the vanilla pod lengthways, scrape out the pulp. Beat butter, 100 g sugar, vanilla pulp and salt with the whisk of the hand mixer until creamy.
- 2.
- Stir in 2 eggs one after the other. Mix the flour, starch, baking powder, cinnamon, cocoa and gingerbread spice and stir briefly. Pour the dough into a greased springform pan (24 cm Ø) and smooth it evenly, pressing up one edge with your fingers.
- 3.
- Distribute the pears evenly in the pan. Pour over the topping. Spread the cranberries on the cake by tablespoon. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 40–50 minutes.
- 4.
- Remove and let cool on a wire rack.
1 piece approx:
- 340 kcal
- 1420 kJ
- 5 g protein
- 16 g fat
- 45 g carbohydrates
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