Now that the heating or fireplace can be turned up a bit and Sinterklaas is at the door, you can enjoy a cup of hot chocolate or tea. And of course that includes a nice piece of cake.
And what else is inextricably linked with autumn and winter? That’s right, specula! That’s why I made a delicious speculoos cake with pears. One that is easy to make and ready quickly (because we want to get back on the couch under that blanket soon). So no hassle with bottoms and fillings, just one batter with pear on top and hop in the oven.
But its filling or extra addition makes it extra tasty. That’s why I put this over it after baking. I used the Cake & Pie Filling from Dr. Oetker in the taste Salted Caramel. This combines perfectly with the speculaas and pear and makes the cake extra creamy and delicious. Not that the cake isn’t tasty without the Salted Caramel, but it might be a bit boring. That is why this topping really gives a surprising and delicious twist to the cake. And you can also use it to fill cake, cupcakes and pastries after baking. The Cake & Pie Filling is also available in Choco flavour.
Recipe gingerbread pie with pear and Salted Caramel
8 to 10 pieces
160 g flour
1 teaspoon baking powder (Backin)
3 pears (conference, not too large)
1 tablespoon lemon juice
150 g butter + for greasing
120 g Dr. Oetker Almond paste
2 tablespoons biscuit and gingerbread spices
Pinch of salt
Dr. Oetker Cake & Pie Filling Salted Caramel
2 tablespoons almond shavings
Baking tin or quiche tin of 25 to 26 cm
Preheat the oven to 160 degrees. Mix the almond paste and the butter together. Mix in the eggs one at a time. Mix the flour with the gingerbread spices, a pinch of salt and baking powder in a bowl and add this to the spice mixture. Beat until smooth.
Grease the mold with some butter. Pour the batter into the mold and smooth out. Peel the pears, half them and remove the core. Sprinkle them with some lemon juice. Put them in the batter and press them in slightly. Brush the pears with some melted butter and sprinkle the whole cake with slivered almonds. Bake the cake for about 45 minutes. Then spread the Salted Caramel over it with the handy nozzle of the packaging.
Oh yes and it is also handy that you can turn the cap of the packaging and close the bag with this, so that you do not have to use up the entire packaging in 1 go. Of course you can 😉
This article was produced in collaboration with Dr. Oetker.
Source: Leukerecepten by leukerecepten-nl.
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