Marbled box cake with pears, ginger and cream cheese freezing

Name: Marbled box cake with pears, ginger and cream cheese freezing
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 1 Lemon; 2 small ripe pears; 15 g pickled or candied ginger; 200 g Butter or margarine; 1 pinch Salt; 200 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 400 g Flour; 1 package Baking Powder; 4-5 Tbsp Milk; 2 TABLESPOONS Cocoa powder; 300 g Double cream cream cheese; 100 g Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

1 Lemon
2 small ripe pears
15 g pickled or candied ginger
200 g Butter or margarine
1 pinch Salt
200 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
400 g Flour
1 package Baking Powder
4-5 Tbsp Milk
2 TABLESPOONS Cocoa powder
300 g Double cream cream cheese
100 g Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Halve the lemon and squeeze the juice. Peel and quarter the pears and remove the core. Dice pear quarters finely and sprinkle with 1 tbsp lemon juice. Chop ginger finely
2
Cream fat, salt, sugar and vanilla sugar. Stir in the eggs one by one. Mix flour and baking powder, alternating with the milk. Halve the dough. Stir cocoa and ginger into one half and pear cubes into the other half. Grease a box form (25 cm long; 1 1/4 litre capacity) and dust with flour. First put the light, then the dark dough into the tin, pull it through spirally with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes (stick test)
3
Take out the cake and let it cool down for about 15 minutes. Turn onto a cake rack and let it cool down
4
Cream the cream cheese, icing sugar and 3 tbsp. lemon juice and spread loosely on the cold cake. Refrigerate the cake for another 30 minutes.
5
Waiting time approx. 1 hour