Pear Cake with Pear Compote and Cranberry Cream

Warm the cow’s milk, add the yeast and stir until smooth. Stir into the flour, cover and let rise in a warm place for 25 minutes.

Bring vanilla pulp, wine, juice of one lemon, 2 tbsp. pear brandy and 50 g sugar to a boil. Stir cornstarch with a tiny bit of tap water until smooth, stir into wine broth, bring to boil. Separate 2 pears from peel, cut in half lengthwise, remove casing.

Cut each half into 3 wedges. Boil columns in wine stock for 2 to 3 min quietly on kitchen stove, pull from kitchen stove.

3. melt butter to lukewarm. Beat eggs with 20 g sugar until creamy, add butter except 2 tbsp. Mix into the yeast dough. Let rise for 25 minutes.

4. line souffle cups (125 ml capacity) with the remaining soft butter and sprinkle evenly with ground almonds. Remove the skin from the remaining pear, remove the core, dice 1 cm, mix with remaining pear brandy.

Spread the dough on the ramekins. First put the pear cubes, then the almond flakes and finally the remaining sugar. Bake in the heated oven on the 2nd rack from the bottom for 20 to 25 minutes at 200° Celsius (gas 3, convection oven for 25 minutes at 180° Celsius). Remove the ramekins from the oven and let them rest for 5 minutes. Loosen the edges with a kitchen knife, turn the cakes over first, then put the side with the almond kernels on top. Whip the cream until stiff.

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