Pear Torte Recipe

Pear Cake with Custard and Streusel Recipe
Pear Cake with Custard and Streusel Recipe J.McGavin
Prep: 60 mins
Cook: 40 mins
Total: 100 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
366 Calories
14g Fat
53g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 366
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 24%
Cholesterol 101mg 34%
Sodium 296mg 13%
Total Carbohydrate 53g 19%
Dietary Fiber 6g 21%
Protein 6g
Calcium 79mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In the fall when the pears are ripe, try this cake recipe to impress the natives. Firm pears are poached in wine, then the wine is used to make a silky egg custard. Below that is a cookie-like crust and above, a little nut streusel.

You can use apples in this cake instead of pears!


  • Crust:
  • 11 T./150 g. butter
  • 1 3/4 c./225 g. flour
  • 1/3 c./75 g. sugar
  • 1 T. vanilla sugar (or 1 tsp. vanilla extract)
  • 1 egg
  • 1 T. white wine
  • 2 T. nuts (ground, for lining pan, hazelnuts, or almond meal)
  • Pears:
  • 1 c./225 ml white wine (Sauvignon Blanc or Riesling)
  • 1/3 c./75 g. sugar
  • Optional: 1 T. lemon juice (for more tartness)
  • 3 - 6 pears
  • Custard:
  • 3 - 4 egg yolks
  • 1/4 c./50 g. sugar
  • 1 T. cornstarch
  • 1/2 tsp. lebkuchengewuerz (or apple pie spice, cinnamon or similar)
  • 3/4 c. poaching liquid (from pears)
  • Streusel:
  • 5 T./60 g. butter (melted, uses the rest of the two sticks)
  • 1/3 c./50 g. flour
  • 1/2 c./50 g. nut meal (hazelnut or almond)
  • 1/3 c./75 g. sugar
  • 1/8th tsp. salt
  • Garnish: powdered sugar

Steps to Make It

Start by Mixing the Crust

  1. Cut the butter into the flour and sugars until small crumbs form, like pie crust.

  2. Mix the whole egg with a tablespoon of white wine (and vanilla extract if using instead of vanilla sugar) well, then stir into the crumbs until a ball of dough forms.

  3. Wrap the dough in plastic and refrigerate for at least a half an hour.

Poach the Pears

While the dough is cooling, stir the wine and sugar and optional lemon juice together in a pan and heat until sugar dissolves. Peel and core pears. Place pear pieces in wine, cover and simmer for about 5 minutes. Remove pears and drain.

Mix the Custard

  1. Beat 3 - 4 egg yolks in a mixer with the sugar until light yellow. The fourth egg yolk makes a thicker custard.

  2. Sprinkle the cornstarch and spices over the egg yolks and incorporate.

  3. Use 3/4 c. of the hot wine poaching liquid and pour slowly into the custard, beating constantly so it does not curdle.

Make the Streusel

Melt the 5 tablespoons of butter and pour over the flour, ground nuts, sugar, and salt. Mix into streusel.

Assemble Cake for baking

  1. Roll out the crust and line springform or another cake pan. If you are using a springform pan, line the bottom with 2/3 of the dough and then roll the last 1/3 into "ropes" and press into the sides of the pan to form a raised edge about 1 1/2 inches high.

  2. Press the dough into place, sealing the bottom.

  3. Sprinkle 2 tablespoons of ground nuts over the crust. Lay the well-drained peers out over the crust.

  4. Pour the custard through a small sieve (to remove any lumps) over the pears. Sprinkle the streusel over the custard.

Bake and Serve

  1. Bake at 350°F for 40 to 60 minutes, depending on the size of cake and altitude.

  2. Remove and let cool. The custard sets up as it cools.

  3. If you make this cake the night before, let it rest with a clean dish cloth over the top, not plastic wrap. This keeps the streusel from becoming soggy right away.

  4. Serve sprinkled with powdered sugar if you like and with whipped cream.

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