Pear Cake with Meringue Cap

Ingredients

• 250 g Spelt Whole Grain Flour
• 125 g butter
• 1 egg
• 60 g Coconut blossom sugar
• 1 pinch salt
• legumes for blind baking
• 1 kg pears
• 1 lemon
• 150 ml white grape juice
• 80 g chopped almond kernels
• 3 egg whites
• 3 heaping tbsp erythritol powdered sugar

Instructions

1. 1.

   Knead flour, butter in pieces, egg, coconut blossom sugar and salt into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll out the dough and place it in a greased tart pan, forming a rim. Lay parchment paper and legumes on top and bake in a preheated oven at 160 °C (convection 140 °C; gas: level 2) for about 30 minutes until golden brown. Remove, take off parchment and legumes, and let cool.

3. 3.

   For the topping peel, halve and roughly cube the pears. Cut the lemon in half and squeeze the juice. Bring lemon juice, grape juice and 100 ml water to a boil; add the pears and simmer for about 1 minute, ensuring they do not fall apart. Remove from heat and let cool.

4. 4.

   Roast almonds in a hot pan without fat over medium heat for 3 minutes. Cool and sprinkle half over the tart base. Distribute the drained pears on top.

5. 5.

   Whisk egg whites very stiffly; gradually fold in erythritol powdered sugar, stirring until smooth. Spread the mixture over the pears cloudily. Bake in a preheated oven at 250 °C under direct heat until the meringue develops brown tips. Remove and cool. Sprinkle with remaining almonds and serve cut into pieces.