Preparation schlorzimasse: soak dried pears for a few hours, subsequently drive through the chopper. Mix the quantity with the ingredients, it must be wet.
Pathogen dough: cook a yeast dough and knead it for at least ten minutes. Let the dough rise for about one hour. Raise the dough 1-2 times.
Spread the dough evenly over the edge. Pour the cream over it so that the entire Bere-Schlorzi is covered. Bake for about 40 minutes in the oven on the lowest shelf until the glaze is lightly browned.
We wish you good luck!
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