Pear Danube waves

Name: Pear Danube waves
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1 can(s) (850 ml) Pear halves; 250 g soft butter; 1 pinch Salt; 275 g Sugar; 4 Eggs (size M); 400 g Flour; 1/2 package Baking Powder; 40 g Cocoa powder; 875 ml Milk; 3 sheets Gelatine; 2 packages Pudding powder "Vanilla Flavor"; 400 g Whipped cream; 250 g Dark chocolate; 50 g Coconut oil; 1/4 l Red wine; 2 can(s) (425 ml each) Baby Pears; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

1 can(s) (850 ml) Pear halves
250 g soft butter
1 pinch Salt
275 g Sugar
4 Eggs (size M)
400 g Flour
1/2 package Baking Powder
40 g Cocoa powder
875 ml Milk
3 sheets Gelatine
2 packages Pudding powder "Vanilla Flavor"
400 g Whipped cream
250 g Dark chocolate
50 g Coconut oil
1/4 l Red wine
2 can(s) (425 ml each) Baby Pears
7-10 Tbsp Grease

Directions

1
Drain the pear halves. Cream butter, salt and 200 g sugar. Stir in the eggs one after the other. Mix flour, baking powder and cocoa, sieve over it and stir in 75 ml tablespoons of milk. Grease a deep fat pan of the oven (32 x 39 cm). Smooth the dough on it. Cut pears in half lengthwise and spread on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.
2
Let cool off. For the cream, soak gelatine in cold water. Stir pudding powder, 75 g sugar and 100 ml milk until smooth. Bring 700 ml milk to the boil. Stir in the mixed powder, bring to the boil while stirring for about 1 minute and let it cool down for about 10 minutes. Stir from time to time. Whip 150 g cream until stiff. Squeeze out the gelatine, mix with 2 tablespoons of pudding. Stir the gelatine into the rest of the pudding. Fold in the cream and spread on the cake. Leave to cool completely. Chop the chocolate. Heat 250 g cream. Melt chocolate and coconut fat in it. Spread the chocolate evenly on the cream.
3
Squeeze out the gelatine, mix with 2 tablespoons of pudding. Stir the gelatine into the rest of the pudding. Fold in the cream and spread on the cake. Leave to cool completely. Chop the chocolate. Heat 250 g cream. Melt chocolate and coconut fat in it. Spread the chocolate evenly on the cream. Leave to rise for 5-10 minutes, then pass through with a serrated pastry sheet. Chill for about 1 hour. Boil up red wine for decoration. Add baby pears and juice. Turn off the stove and let the pears steep in it for about 1 hour. Drain and cut in half before serving. Cut the cake into pieces and decorate with the red wine pears
4
Leave to rise for 5-10 minutes, then pass through with a serrated pastry sheet. Chill for about 1 hour. Boil up red wine for decoration. Add baby pears and juice. Turn off the stove and let the pears steep in it for about 1 hour. Drain and cut in half before serving. Cut the cake into pieces and decorate with the red wine pears