Cranberry and Pear Cake

For the cranberry pear cake, peel, quarter and core the pears. Mix lemon juice and water and sauté the pear quarters in it, then let cool.

Mix THEA, sugar, vanilla sugar, salt, eggs, liqueur, coffee powder and cornflour well until creamy. Sift flour with baking powder and fold loosely into the THEA mixture with the nuts.

Spread on a greased and crumbled baking sheet. Cut drained pears in a fan shape, place them tightly on the dough mixture and spread cranberries between them. Bake the cranberry and pear cake at 180 degrees in the preheated oven for about 35-40 minutes. Cover with warmed jelly.

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