A regional recipe by Sabina Bertin, host of the Rössli Mogelsberg
The Schlorzifladen, also called pear flatbread, is a flat cake with an aromatic topping made from cooked dried pears, which is a popular dessert in our region. Also in the hall Rössli Mogelsberg this specialty is eaten along with the other organic, seasonal and regional dishes that we prepare according to the slow food principle.
So if you want to conjure up a little Swiss joie de vivre in your own four walls, you shouldn't miss preparing our Schlorzifladen. Incidentally, this regional specialty tastes particularly delicious with a fresh cup of coffee or cocoa, which warms you comfortably from the inside in these winter temperatures.
Ingredients for a Schlorzifladen:
For a baking tray with a diameter of 28 cm
Ingredients for the sweet shortcrust pastry
- 300 g flour
- 200 g butter
- 100 g sugar
- a pinch of salt
- 1 egg
Ingredients for the filling
- 500 g pear pear filling (Schlorzimasse)
- 4 eggs
- 4 dl cream
- 2 EL sugar
1. Roll out the shortcrust pastry and place in the tray on the baking paper
2. Spread the Birnweggen mass evenly on it. Whisk eggs, cream and sugar together well and pour over the pear dough.
3. Bake at 180 degrees for 45 minutes until golden
A few more tips for a successful Schlorzifladen
It is very time-consuming to make the Birnweggen mass yourself. Dried pears are soaked and driven through the wolf, then seasoned with gingerbread spices and fruit brandy and passed through a sieve. The finished mass is available from major distributors and can be seasoned as desired. The cake tastes best when it is still slightly lukewarm. But you can warm it up briefly in the oven on the second day without any problems.
The entire team from Rössli Mogelsberg wishes good luck and bon appetite!
- Sabina Bertin