A great cake recipe for any occasion:
For this you need a mold (24 cm ø) sturdy enough to put on the stovetop, it should be closed at the bottom – a cake springform can not hold the liquid caramel. You can also use a normal pan or a metal pie dish. A ceramic pie dish is not suitable, because you can’t make the sugar into caramel in it.
Pile the sugar, butter, flour, egg yolks, salt and cinnamon on a cool surface (marble or stone) and quickly knead the dough with your hands. Shape the dough into a flat patty so that you only have to roll it out finally afterwards, but it already has a similar give. Put it in a freezer bag and leave it to cool for half an hour.
In the meantime, prepare the fruit: Peel the apples and pears, cut them into quarters, remove the core. Remove the seeds from the dried fruits and soak them in the brandy.
In the mold, melt the butter, sprinkle the sugar and make both into caramel. Be brave enough that the sugar does not remain light, but be careful not to make it too dark.
Before putting in the prepared fruit, the caramel should already be the color of latte. Put the fruit in with the round side down and gently roll in the bubbling caramel for a few minutes. Evenly distribute the pine nuts and pumpkin crumbs in between – they should be