Pear and chocolate cake

Ingredients

Directions

1. 1

   Mix 75 g flour and 1 pinch of baking powder in a bowl. Add butter, 75 g sugar and almonds, knead everything with the dough hooks of the hand mixer. Then knead quickly with your hands to a smooth dough. Cover and chill for about 30 minutes. Line the bottom of a springform pan (26 cm Ø) with baking paper. Beat the eggs and 2 tablespoons of cold water with the whisk of the hand mixer until frothy, pour in 100 g sugar. Mix 100 g flour, 1 tablespoon of cocoa and 2 teaspoons of baking powder, sieve over it and carefully fold in. Put the mixture into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 15-18 minutes.

2. 2

   Roll out the short pastry on a lightly floured work surface and place the base on a baking tray lined with baking paper. Remove the sponge cake base from the oven and let it cool on a cake rack. Bake the shortcrust pastry base in the oven at the same temperature for approx. 10 minutes, let it cool down. Put 500 ml water, 100 g sugar and lemon juice in a saucepan. Peel, halve, quarter and core the pears. Pour into the pot, bring to the boil, cover and simmer for 6-8 minutes. Put pears on a sieve, catch the juice and let them cool down. Cut pears into slices. Place the shortcrust pastry base on a cake plate. Spread jam on top and smooth it down. Place the sponge cake base on top. Spread the pears on the cake base, except for about 8 slices. Measure 250 ml of liquid from the juice collected. Pour casting powder into a small pot and stir with the juice until smooth. Bring to the boil briefly while stirring, spread on the pears with a spoon. Chill for about 15 minutes. Mix vanillin sugar, 2 tablespoons cocoa and capuccino powder.

3. 3

   Spread jam on top and smooth it down. Place the sponge cake base on top. Spread the pears on the cake base, except for about 8 slices. Measure 250 ml of liquid from the juice collected. Pour casting powder into a small pot and stir with the juice until smooth. Bring to the boil briefly while stirring, spread on the pears with a spoon. Chill for about 15 minutes. Mix vanillin sugar, 2 tablespoons cocoa and capuccino powder. Whip 500 g cream until stiff, pour in the cocoa mixture. Fold the chocolate shavings into the cream. Pour the cream on the pears and smooth it down. Chill for 1 hour. Chop the chocolate. Melt carefully over a warm water bath. Whip 200 g cream until stiff, fill into a piping bag with star-shaped spout. Spray tuffs onto the cake and decorate with pears. fill chocolate into a small piping bag, decorate the cake with it

4. 4

   Whip 500 g cream until stiff, pour in the cocoa mixture. Fold the chocolate shavings into the cream. Pour the cream on the pears and smooth it down. Chill for 1 hour. Chop the chocolate. Melt carefully over a warm water bath. Whip 200 g cream until stiff, fill into a piping bag with star-shaped spout. Spray tuffs onto the cake and decorate with pears. fill chocolate into a small piping bag, decorate the cake with it

5. 5

   waiting time approx. 2 1/2 hours