Pear cake with Amarettini

Ingredients

Directions

1. 1

   Warm milk for the yeast dough. Crumble the yeast into it and dissolve it. Put 650 g flour, 125 g sugar, 1 pinch of salt and egg in a bowl. First knead the yeast milk with the dough hooks of the mixer, then 75 g butter.

2. 2

   Work into a smooth dough that separates from the bowl rim. Continue kneading for 2-3 minutes. Cover and allow to rise for about 45 minutes.

3. 3

   For the filling, peel, core and chop the pears. Mix with lemon juice and 2 tablespoons of sugar in a pot. Cover and simmer at medium heat for about 10 minutes. Stir starch with 4 tbsp. water until smooth.

4. 4

   Stir into the boiling compote and simmer for about 2 minutes. Stir in the cranberries, let cool.

5. 5

   Grease a fat pan (approx. 32 x 39 cm; deep baking tray) and dust with flour. Knead the dough briefly. Barely 2⁄3 Roll out the dough on the baking tray, pressing up the edges. Cover and let rise for about 15 minutes.

6. 6

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Place the Amarettini in a freezer bag, seal. Roll over with the dough roll until the biscuits are crumbled. Spread on the dough base.

7. 7

   Spread the compote over it. Roll out the rest of the dough on a floured sheet of baking paper to form a rectangle (approx. 32 x 39 cm). Turn over onto the compote using the paper. Peel off the paper. Press the edges of the dough.

8. 8

   Sprinkle with almonds and 50 g sugar. Spread 100 g butter in pieces on top. Bake in a hot oven for about 35 minutes. Cover with aluminium foil after about 20 minutes. Let it cool down and dust with icing sugar.