Blackberry and Pear Cake

For the blackberry and pear cake, prepare a yeast dough from the dough ingredients:

Put the flour in a bowl and make a well in the center. Crumble in the yeast and sprinkle with sugar.

Pour the lukewarm milk over it and stir a little flour from the edge into the liquid in the center.

Cover with a tea towel and let stand for a quarter of an hour.

Then knead in the eggs, sugar, soft butter and a pinch of salt with the dough hook.

If necessary, knead in some more flour or milk. It should be a smooth dough that comes away from the side of the bowl.

Cover the dough again with a tea towel and let rise in the warm for about 1 hour. It should double in volume.

For the topping, sort and clean the blackberries.

Peel the pears, remove the core and slice the fruit.

Spread the dough on a baking tray lined with baking paper.

Spread the fruit decoratively on it and let the cake rise again for half an hour.

Heat the oven to 180 °C.

Bake the blackberry and pear cake on the middle shelf for about 40 minutes.

Heat the quince jelly with 2 tablespoons of water.

Remove the blackberry and pear cake from the oven and spread with the hot quince jelly.

Serve sprinkled with powdered sugar.

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