Ganzer Glühwein-Birnen-Kuchen mit Marzipanherz auf rustikalem Holztisch, dekoriert mit Zimtstangen und Sternanis

Winter Mulled Wine Pear Cake with Marzipan Heart

Name: Winter Mulled Wine Pear Cake with Marzipan Heart
Prep time: 90 min
Cook time: 55 min
Total time: 265 min
Yield: 12 Portionen
Cuisine: International
Ingredients: 4.000 Stück 4 small pears (peeled and cored); 300.000 ml 300ml mulled wine (store-bought or homemade); 2.000 EL 2 tbsp sugar (for the pears); 1.000 Stück 1 cinnamon stick; 2.000 Stück 2 whole cloves; 200.000 g 200g butter (room temperature); 150.000 g 150g brown sugar; 3.000 Stück 3 eggs (room temperature); 250.000 g 250g plain flour; 2.000 TL 2 tsp baking powder; 1.000 TL 1 tsp ground cinnamon; 0.500 TL 0.5 tsp mixed spice; 1.000 Prise 1 pinch salt; 100.000 ml 100ml milk; 150.000 g 150g marzipan paste (shaped into heart); 100.000 g 100g icing sugar (for glaze); 2.000 EL 2 tbsp mulled wine reduction (from poaching); 30.000 g 30g flaked almonds (for decoration)

⚠ Gluten ⚠ Nuts ⚠ Milk ⚠ Eggs

Angeschnittener Glühwein-Birnen-Kuchen mit sichtbarem Marzipanherz und saftiger Krume voller Birnenstücke

Glühwein-Birnen-Kuchen von oben fotografiert auf weisser Kuchenplatte, umgeben von winterlicher Dekoration

Moist winter cake with poached mulled wine pears and a surprising marzipan heart inside. Warm spices of cinnamon, cloves and star anise give this special cake its irresistible winter aroma.

Contains the following allergens:

Gluten Nuts Milk Eggs

Preparation

90 min.

Baking Time

55 min.

Servings

Difficulty

Hard

Instructions

Bring mulled wine with 2 tbsp sugar, cinnamon stick and cloves to a boil in a saucepan. Add peeled and cored pears and poach over medium heat for 15-20 minutes until tender but still firm. Remove pears and reduce the liquid by half. Let both cool completely.

Shape the marzipan paste into a heart about 15cm long and 2cm thick. Set aside. The marzipan should be thick enough not to disappear during baking.

Preheat oven to 175°C (350°F). Cream butter with brown sugar until fluffy. Beat in eggs one at a time. Mix flour, baking powder, cinnamon, mixed spice and salt. Alternately fold dry ingredients and milk into the butter mixture until smooth.

Dice the poached pears into small cubes and gently fold into the batter, ensuring even distribution throughout.

Butter and flour a 26cm bundt pan. Pour in half the batter, place the marzipan heart in the center, then cover with remaining batter. Tap the pan gently to distribute evenly.

Bake in preheated oven for 50-55 minutes until a skewer comes out clean. Cover with foil for the last 10 minutes if the top browns too quickly. Cool completely before turning out.

Mix icing sugar with the reduced mulled wine to make a smooth glaze. Pour over the cooled cake and sprinkle with flaked almonds. Let set for 30 minutes before serving.

Ingredients

12 Servings

4 small pears (peeled and cored) 4 Stück
300ml mulled wine (store-bought or homemade) 300 ml
2 tbsp sugar (for the pears) 2 EL
1 cinnamon stick 1 Stück
2 whole cloves 2 Stück
200g butter (room temperature) 200 g
150g brown sugar 150 g
3 eggs (room temperature) 3 Stück
250g plain flour 250 g
2 tsp baking powder 2 TL
1 tsp ground cinnamon 1 TL
0.5 tsp mixed spice 0.5 TL
1 pinch salt 1 Prise
100ml milk 100 ml
150g marzipan paste (shaped into heart) 150 g
100g icing sugar (for glaze) 100 g
2 tbsp mulled wine reduction (from poaching) 2 EL
30g flaked almonds (for decoration) 30 g

Baking Timer

The timer appears at the bottom right of the screen.

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