Pear and chocolate cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and halve the pears. Remove the core, stem and flower heads. Boil up white wine, lemon juice, 500 ml water and 75 g sugar. Simmer pears for 15-20 minutes until they are soft (if pears are not covered, turn them from time to time)

2. 2

   Beat the eggs, icing sugar and salt with the whisk of the hand mixer until thick and creamy. Add oil and 150 g cream slowly while stirring. Mix flour, starch and baking powder, stir in and mix to a smooth dough. Bake in a greased springform pan (approx. 26 cm Ø) and in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-30 minutes

3. 3

   Clean, wash and cut the sugar snap peas into narrow strips. Blanch sugar snap peas and frozen peas in boiling salted water for 1-2 minutes, drain and chill. Coarsely chop salad ve125 g chocolate coating and melt over a warm water bath. Let cool for about 5 minutes. Grease the bottom of a springform pan (26 cm Ø) and dust with flour, wash and drain.

4. 4

   Soak gelatine in cold water. Mix sour cream, vanillin sugar and 50 g sugar. Squeeze the gelatine and melt in a small pot. Stir in 2 tablespoons of cream, then stir into the rest of the cream. Chill the cream for about 15 minutes until it starts to gel. Whip 150 g cream until stiff and fold into the cream

5. 5

   Remove the cake base from the tin and cut in half horizontally. Stir the jam until smooth. Take 1 tbsp. jam aside, spread the remaining jam on the bottom half of the dough. Place the upper cake layer on top and enclose the cake layer with a cake ring. Spread the cream on the cake base. Dab the pears dry and press them into the cream in a circle. Chill the cake for at least 4 hours

6. 6

   Roughly chop the chocolate coating. Measure 250 ml pear stock and fill up to 500 ml with water. Put the cake glaze in a pot. Slowly stir in the liquid. Also add chocolate and heat slowly while stirring until the chocolate has melted. Bring the icing to the boil briefly and let it cool down a little while stirring slowly

7. 7

   Pour the icing quickly onto the cream and immediately chill again for about 1 hour. Bring jam and 1 tbsp. water to the boil, pass through a sieve and allow to cool. Whip 100 g whipped cream until stiff and fill into a piping bag with a medium-sized star-shaped spout. Remove cake from the tin and decorate with cream tuffs and jam

8. 8

   waiting time approx. 6 hours

Nutrition Facts

KCAL
380 kcal

CARBS
38 g

FATS
23 g

PROTEINS
4 g