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ein angeschnittener Birnenkuchen mit Pudding und frischen Birnen mit Mandelblättchen verziert

German Pear Cake With Vanilla Custard & Walnuts

This easy traditional German Pear Cake with Vanilla Custard and Crème Fraîche combines juicy pears, walnuts, and vanilla filling — a cozy fall and winter dessert favorite.

(26 cm / 10-inch springform pan)

Course Dessert
Cuisine German
Keyword german pear cake
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 300 kcal

Ingredients

Shortcrust Pastry

  • 225 g 1 ¾ cups all-purpose flour
  • 50 g 6 Tbsp powdered sugar
  • 125 g 9 Tbsp cold butter, diced
  • 1 egg large
  • 2 –3 drops almond extract
  • 1 pinch salt
  • Walnut Layer
  • 100 g 1 cup ground walnuts
  • 2 Tbsp brown sugar

Filling

  • 3 ripe pears about 800 g / 1 ¾ lbs, peeled, cored, and sliced
  • 400 g 1 ¾ cups crème fraîche (originally Schmand)
  • 200 ml ¾ cup + 2 Tbsp heavy cream
  • 2 packages about 74 g / 2.6 oz total vanilla pudding powder OR 6 Tbsp cornstarch + 4 Tbsp sugar + 2 tsp vanilla extract.
  • 60 –70 g ⅓ cup sugar
  • 3 eggs large
  • 1 –2 Tbsp Amaretto optional
  • Topping
  • 2 Tbsp sliced almonds
  • Powdered sugar for dusting

Instructions

Make the shortcrust:

  1. Combine flour, powdered sugar, salt, and almond extract. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg and quickly knead into a dough. Wrap in plastic and chill for 30 minutes.

Prepare the pan:

  1. Preheat the oven to 180°C / 350°F (top/bottom heat). Grease and line a 10-inch ( 26 cm) springform pan with parchment. Roll out the dough (I roll mine thinly) or press directly into the pan, covering the bottom and sides. The recipe makes a bit more dough than you might need — I like mine thin for the perfect balance.

Add the walnut layer:

  1. Mix the ground walnuts with brown sugar and sprinkle evenly over the pastry base.

Prepare the filling:

  1. Whisk together crème fraîche, heavy cream, sugar, pudding powder (or cornstarch), and eggs until smooth. Add the Amaretto if using. The mixture should be thick but pourable.

Assemble the cake:

  1. Arrange the pear slices evenly over the walnut layer. Pour the pudding mixture on top and smooth the surface. Sprinkle with sliced almonds.
  2. Bake:
  3. Bake for about 50–55 minutes, until the filling is set and the almonds are golden. If the top browns too quickly, cover loosely with foil.
  4. Cool & serve:
  5. Let the cake cool completely before removing it from the pan. Dust with powdered sugar and serve slightly warm or at room temperature.