Pear Marble Cake

Name: Pear Marble Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 1 bar (100 g) of white chocolate; 1 (200 g) Cup of whipped cream; 1/4 (approx. 55 ml) cup of hot espresso or strong coffee; 1/4 (275 g) cup + 1 1/2 cup of sugar (approx. 3 tablespoons); 1/4 cup of lemon juice (5-6 tablespoons); 4 ripe pears (e.g. trout); 250 g soft butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 3 (450 g) beaker flour; 1 package Baking Powder; 1/5 Cup of cocoa powder (2 tablespoons); 1/5 Cup of icing sugar (2 tablespoons); 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

1 bar (100 g) of white chocolate
1 (200 g) Cup of whipped cream
1/4 (approx. 55 ml) cup of hot espresso or strong coffee
1/4 (275 g) cup + 1 1/2 cup of sugar (approx. 3 tablespoons)
1/4 cup of lemon juice (5-6 tablespoons)
4 ripe pears (e.g. trout)
250 g soft butter or margarine
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
3 (450 g) beaker flour
1 package Baking Powder
1/5 Cup of cocoa powder (2 tablespoons)
1/5 Cup of icing sugar (2 tablespoons)
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Grease a wreath or Savar form (approx. 2.6 litres capacity) and dust with flour. Chop chocolate. Pour the cream into a pot, wash the cups and dab them dry thoroughly. Stir espresso and approx. 1/4 cup (3 tbsp) sugar until the sugar is dissolved. Bring the cream to the boil briefly once. Stir half into the espresso mixture.
2
Melt the chocolate in the other half of the cream. Let both cool down lukewarm. Mix lemon juice and 3 cups of water. Peel and halve the pears and cut out the core. Put the pears into the lemon water and let them steep for about 10 minutes. Cream fat, salt, 1 1/2 cup of sugar and vanillin sugar. Stir in eggs one after the other. Mix flour and baking powder, stir into the fat cream. Halve the dough. Stir espresso cream and cocoa into one half and chocolate cream into the other half. Put alternately in blobs of light and dark dough into the mould, marble with a fork. Place pear halves all around the dough, press in until the pears are covered.
3
Stir in eggs one after the other. Mix flour and baking powder, stir into the fat cream. Halve the dough. Stir espresso cream and cocoa into one half and chocolate cream into the other half. Put alternately in blobs of light and dark dough into the mould, marble with a fork. Place pear halves all around the dough, press in until the pears are covered. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Finally cover with aluminium foil if necessary. Take out the cake and let it rest in the pan for about 30 minutes. Remove from the edge of the mould with a knife, turn over onto a cake rack, cover with a tea towel and let it cool down. Arrange on a plate and dust with icing sugar. Serve with whipped cream
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Finally cover with aluminium foil if necessary. Take out the cake and let it rest in the pan for about 30 minutes. Remove from the edge of the mould with a knife, turn over onto a cake rack, cover with a tea towel and let it cool down. Arrange on a plate and dust with icing sugar. Serve with whipped cream
5
waiting time approx. 2 hours