Lebkuchen-Kecks-Kuchen mit pochierten Birnen Kotányi

Gingerbread Cookie Cake with Poached Pears

Name: Gingerbread Cookie Cake with Poached Pears
Total time: 90 min
Yield: 4 Portions
Ingredients: 160g Honey; 1tbsp. Dark brown sugar; 1tbsp. Light brown sugar; 110g Butter; 50g Almonds, ground; 250g Flour; 3 Eggs, separated; 2tbsp. Cocoa powder; 1tbsp. Baking powder; 1.5tbsp. Organic Ginger, Ground; 2tbsp. Cinnamon, Ground; 0.5tsp. Nutmeg, Ground; 0.5tsp. Cloves, Ground; 2Stk. Pepper Black, Whole; 2Stk. Cardamom, Whole; 4Stk. Anise, Whole; 200g Mascarpone; 150g Heavy cream; 6tbsp. Powdered sugar; 3Stk. Pears, small; 120g Sugar; 60ml Amaretto; 1tsp. Bourbon Vanilla Sugar; 3Stk. Bay Leaves, Whole; 0 Archive: Hazelnut Brittle; Water

60—90 Min

Cardamom, Whole

Happy days! This delicious cake not only sweetens the festive period, but spices it up as well. Encased in an indulgent sweet mascarpone frosting and topped with poached pears, it will be devoured in no time!

Ingredients 4 Portions

160 gHoney
1 tbsp.Dark brown sugar
1 tbsp.Light brown sugar
110 gButter
50 gAlmonds, ground
250 gFlour
3 Eggs, separated
2 tbsp.Cocoa powder
1 tbsp.Baking powder
1.5 tbsp.Organic Ginger, Ground
2 tbsp.Cinnamon, Ground
0.5 tsp.Nutmeg, Ground
0.5 tsp.Cloves, Ground
2 Stk.Pepper Black, Whole
2 Stk.Cardamom, Whole
4 Stk.Anise, Whole
Mascarpone icing
- 200 gMascarpone
- 150 gHeavy cream
- 6 tbsp.Powdered sugar
For the poached pears
- 3 Stk.Pears, small
- 120 gSugar
- 60 mlAmaretto
- 1 tsp.Bourbon Vanilla Sugar
- 3 Stk.Bay Leaves, Whole
- 0 Archive: Hazelnut Brittle
- Water

Preparation

1
Heat the honey, butter and sugar in a pan and mix thoroughly. Take off the heat and leave to cool as soon as everything has melted.
2
Preheat the oven to 160°C (320°F) and grease two 15-cm springform tins with butter. Beat the egg whites with one tsp. of honey until the mixture forms stiff peaks.
3
Sift the flour, baking powder, cocoa powder and spices into a bowl then mix with the ground almonds honey and the butter and sugar mixture. Add the egg yolk and stir thoroughly.
4
Gradually stir in the stiffened egg white until smooth.
5
Distribute the mixture evenly in the tins and bake for around 40 minutes. Meanwhile, mix all the ingredients for the icing and chill in the fridge.
6
Peel the pears and add to a high-sided pan with water, bay leaves, sugar, amaretto and vanilla sugar powder.
7
Cook for 20 minutes, then remove from the water, leave it to cool and cut it into thin slices with a knife.
8
Coat the cooled cakes with the icing and place one on top of the other. Use the remaining icing to coat the edges and top.
9
Finally arrange the pear slices on the cake and enjoy.