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MKCortes (Latin Goddess)
Spicy pear cake with cranberries
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Ingredients
Directions
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Cut the cold butter into small cubes.
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Mix the flour with the sugar and a little salt.
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Put the butter through and rub everything with your fingertips into a crumbly mixture.
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Add the egg yolk and knead everything quickly with cold hands into a dough ball.
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In the spring form, press the dough thinly on the bottom and make an upright edge three to four cm high.
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Put the mold into the refrigerator until use, so that the dough can stiffen.
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Preheat the oven to 175 ° C.
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Finely chop the rosemary needles.
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Grate and press the orange.
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Cut the pears in four, peel them and remove the cores.
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Cut each piece of pear first into three thinner parts and halve them.
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Spoon the pieces of pear in a bowl with cardamom, rosemary, orange zest, a tablespoon of orange juice and cranberries.
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Sprinkle the custard over the dough base of the spring form and spread the pear mixture over it.
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Slide the cake pan into a ridge under the center of the oven and fry the pear cake until golden brown and cooked for 40 to 50 minutes.
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Spread the entire cake with jam directly from the oven.
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Allow to cool to lukewarm.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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