Ingredients
Tea cake
butter
100g
3.50oz
0.40cup
6.70tbsp
whipping cream
100g
3.38fl oz
dark honey
120g
4.20oz
0.48cup
8tbsp
eggs
2pc
vanilla sugar
1 sachet
sugar (triple the amount if you want to make the cake sweeter)
20g
0.70oz
1.34tbsp
flour
190g
6.65oz
0.76cup
12.73tbsp
baking powder
6g
0.21oz
0.40tbsp
ground ginger
1g
0.04oz
0.07tbsp
nutmeg
pinch
blueberries
120g
4.20oz
0.48cup
8tbsp
pear
1pc
vanilla sugar
1 sachet
water
50g
1.69fl oz
cornstarch
1tsp
Method
- Heat the butter, cream and honey in a saucepan until the butter dissolves completely.
- Whip the eggs a little with 1 sachet of vanilla sugar and regular sugar.
- Combine the creamy mixture and the eggs. Mix well.
- After that, add all the dry ingredients, and mix thoroughly.
- Mix the blueberries with 1/2 teaspoon of flour, so that each berry is covered with flour. Add the berries to the dough, and mix well.
- I wanted to make the filling exactly in the center and in a nice circle. Wrap the tube with foil, and insert it into the cake pan so that it stands tightly there. Grease everything with butter/oil. Fill the mold with the dough, using a pastry bag: first under the tube, then along the edges and on top. Or you can just lay out half of the dough, then the filling and the second half of the dough.
- Decorate with fresh pear slices and a few blueberries.
- Bake the tea cake in the oven preheated to 356F (180C) for about 40 minutes.
- Let the cake cool completely, and remove it from the mold. Then take out the tube.
- Make the filling: cut the pear into cubes, mix it with vanilla sugar and water, and simmer until soft. Dilute the starch with hot water (3 tablespoons of water), and add to the pears. Mix, remove from the heat, and cool.
- Put the filling in the center of the cake through a pastry bag, and let it stabilize.
- Sprinkle the tea cake with powdered sugar.
