Pear-Malaga Cake

Name: Pear-Malaga Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Pears (e.g. trout); 4 TABLESPOONS Lemon juice; 2 (100 g each) Milk chocolate bars with rum grape nut; 300 g soft butter or margarine; 200 g Sugar; 1 pinch Salt; 1 package Pudding powder "Vanilla Flavor"; 4 Eggs (size M); 400 g Flour; 1 package Baking Powder; 125 g Whipped cream; 8 TABLESPOONS Rum; 1 sachet (125 g) Rum raisins, unsulphurised; 100 g Icing sugar; 200 g Double cream cream cheese; 7-10 Tbsp possibly pear; 7-10 Tbsp Fat and flour

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Pears (e.g. trout)
4 TABLESPOONS Lemon juice
2 (100 g each) Milk chocolate bars with rum grape nut
300 g soft butter or margarine
200 g Sugar
1 pinch Salt
1 package Pudding powder "Vanilla Flavor"
4 Eggs (size M)
400 g Flour
1 package Baking Powder
125 g Whipped cream
8 TABLESPOONS Rum
1 sachet (125 g) Rum raisins, unsulphurised
100 g Icing sugar
200 g Double cream cream cheese
7-10 Tbsp possibly pear
7-10 Tbsp Fat and flour

Directions

1
Halve the pears, cut out the core. Peel the pears. Sprinkle with lemon juice. Chop chocolate roughly. Whip 250 g fat, sugar and salt with the whisk of the hand mixer until thick and creamy. Add pudding powder and stir in.
2
Stir in the eggs one after the other. Mix flour and baking powder and briefly fold in together with cream, 4 tablespoons rum and rum raisins. Fold in chopped chocolate as well. Fill half of the dough into a greased and floured springform pan (26 cm Ø) and smooth it down. Place the pear halves in a circle on the dough with the curvature upwards. Fill in the rest of the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/4 hour. If necessary, cover after 45 minutes of baking time. Remove the cake from the oven and place it on a cake rack. After about 20 minutes, remove from the edge of the springform pan with a knife and let it cool down. Shortly before serving, whisk icing sugar and 50 g fat with the whisk of the hand mixer until creamy white.
3
Fill in the rest of the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/4 hour. If necessary, cover after 45 minutes of baking time. Remove the cake from the oven and place it on a cake rack. After about 20 minutes, remove from the edge of the springform pan with a knife and let it cool down. Shortly before serving, whisk icing sugar and 50 g fat with the whisk of the hand mixer until creamy white. Mix with cream cheese and 4 tablespoons of rum and spread the cake with the cream. Decorate with pear wedges if desired