As of late, the only thing going pearshaped in my kitchen is myself. This did not stop me from having a go at a typical Swiss cake, the pearcake (or Birewegge). It is made from puréed dried fruit rolled in pastry. The recipe is (in German and) from Swissmilk, the organization of Swiss milk producers.
For the filling you need (all dried fruit) 250g pears, 50g figs, 50g plums and 25g raisins.

You need to boil the dried fruit in 3dl red wine or grape juice and then soak it overnight.


The next morning it looks like this:

Purée the mix.

Add 50g chopped walnuts, 25g citronat, 40g sugar, half a teaspoon of cinnamon, a pinch of ground cloves and 1-2 tablespoons of lemon juice.

For the pastry, mix 250g flour and half a teaspoon of baking powder and salt each. Lightly beat one egg and put half of it aside as egg wash. Mix the other half with 50ml of cold water. Melt 125g butter and when it has cooled down, add it to the egg mix.

Mix the liquid with the flour into a dough, wrap it in cling foil and leave it in the fridge for 2-3 hours.
Then divide the dough into 2 parts and roll each part out to form a rectangular shape. Spread half of the fruit mix on the rolled out dough leaving a rim of ca. 1-2 cm. Brush the rims with egg wash.

Roll it up lengthwise and tuck in the ends. Garnish with leftover pastry.

Put the pearcakes in the oven (preheated) at 200 degrees Celsius for 40-45 minutes.

Cut open it looks like this and tastes lovely!



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