Pear and hazelnut tart
Step 1/6
Preheat the oven to 180°C and grease and line two 20cm/8in sandwich tins.
Step 2/6
Cream together the butter and the sugar.
Step 3/6
Crack the eggs in one at a time, slowly adding some of the flour as well. Add the baking powder and mix well until everything is fully incorporated and you are left with a smooth mixture and lightly drops of the beaters when you lift them.
Step 4/6
Divide the mixture between both tins and bake in oven for 20-30min or until risen and pale golden. They should be springy to the touch and come away from the edges easily.
Step 5/6
Set aside to cool for about 10 minutes, then turn the cakes out of their tins and place onto a cooling rack.
Step 6/6
When cooled, invert on cake layer onto a plate and spread with jam. It is optional to add a layer of whipped cream too. Then sandwich together with the second layer, top side up, and sprinkle with icing sugar.
in Berlin