Pear And Hazelnut Cake Recipe

Name: Pear And Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None eggs, separated; 3/4 cup granulated sugar; 3/4 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp baking powder; 2 cups red wine; 1/2 None lemon, juiced; 1 None cinnamon stick; 3 None whole cloves; 6 None firm pears, peeled, halved and cored; 3 2/3 cups heavy cream; 1 tsp vanilla extract; 1 2/3 cup finely ground hazelnuts; 1/3 cup powdered sugar; 1/2 lb marzipan; 12 None whole hazelnuts + 1 tbsp toasted and chopped

Servings: persons

3 None eggs, separated
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
2 cups red wine
1/2 None lemon, juiced
1 None cinnamon stick
3 None whole cloves
6 None firm pears, peeled, halved and cored
3 2/3 cups heavy cream
1 tsp vanilla extract
1 2/3 cup finely ground hazelnuts
1/3 cup powdered sugar
1/2 lb marzipan
12 None whole hazelnuts + 1 tbsp toasted and chopped

1
Preheat oven to 350u00b0F. Grease and line a 10 inch springform pan with parchment paper. Whip egg whites to stiff peaks. Gradually whisk in 1/3 cup sugar. Add yolks, 1 at a time, then fold in flour, cornstarch and baking powder. Transfer to the prepared pan and gently smooth the surface. Bake for 25-30 mins or until just firm to the touch. Cool in the pan for 5 mins then remove from the pan and let cool completely on a wire rack.
2
Meanwhile, bring wine, lemon juice, cinnamon, cloves and remaining sugar to a boil then add pears. Simmer for 10-15 mins then remove pears and drain on paper towels.
3
To decorate, whip 2 cups heavy cream and vanilla extract to soft peaks. Fold in ground hazelnuts. Slice the cake in half horizontally then place the bottom half into a clean 10 inch springform pan lined with parchment paper. Spread a thin layer of hazelnut cream on top and arrange the pears on top. Spread the remaining hazelnut cream on top then top with the other cake 1/2, pressing down gently. Chill for 30 mins.
4
Remove the cake from the pan and place on a serving plate. Whip the rest of the cream to soft peaks and spread half over the top and sides of the cake. Knead the powdered sugar into the marzipan then roll out thinly and trim to a 10 inch circle. Gently place on top of the cake.
5
Transfer the unused whipped cream to a piping bag fitted with a large star tip and pipe 12 rosettes around the top of the cake. Place 1 whole hazelnut in the center of each rosette. Gently press the toasted chopped hazelnuts around the side of the cake. Chill until ready to serve.

1226

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 None eggs, separated, 3/4 cup granulated sugar, 3/4 cup all-purpose flour, 1/4 cup cornstarch, and more.

Yes, Pear And Hazelnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear And Hazelnut Cake

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