Pearwegge

Put all the dried fruit in a large bowl and cover well with water. Soak for at least 12 hours.

The following day, for the dough, put the flour in a large enough bowl and make a dent in the center. Mix the eggs and salt and form into the flour hollow. Add the butter in small pieces. Quickly prepare everything into a smooth dough, wrap it in plastic wrap and put it in a place not too chilled for at least 1 hour.

Drain the soaked dried fruit on a large dish and dry it a little bit. Now chop the whole thing into small pieces. Add the cinnamon, star anise, sugar, ground cloves and kirsch and mix well.

Roll out the dough on the floured work surface to a large rectangle. Spread the filling on it, leaving a margin of about 3 cm all around. Lightly mix the egg white and brush the edge with it. Fold the two wide sides and one long side over the filling and roll up the dough like a strudel. Carefully place in the shape of a peak on a baking sheet lined with parchment paper.

Leave to cool for at least 20 minutes before baking.

Stir egg yolk and milk or cream. Prick the pear wedge regularly with a fork. Brush with the egg mixture. Bake the pear cake on the second rack from the bottom of the oven heated to 180 degrees for about 40 minutes.

We wish you good luck!

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