Pear-marble cake with scoop

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and quarter the pears and remove the core. Carve the pear quarters on the surface. Sprinkle with lemon juice. Cream 200 g sugar, 1 packet vanilla sugar and fat. Stir in the eggs bit by bit. Mix flour, salt and baking powder, sieve over it and stir in briefly. Stir in 5 tablespoons of milk bit by bit

2. 2

   Grease the fat pan of the oven (32 x 39 cm). Smooth half of the pastry on the fat pan. Mix cocoa powder, 25 g sugar and 3 tbsp. milk until smooth and stir into the remaining dough. Spread as blobs on the light-coloured dough. Pull through spirally with a fork and smooth again

3. 3

   Dab pears dry, spread evenly on the dough and press lightly. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Let them cool down

4. 4

   Stir sour cream, 1 packet of vanilla sugar, 1 tablespoon of sugar and 2 packets of cream firming agent until smooth. Whip the cream with the whisk of the hand mixer until stiff, while pouring in 1 sachet of cream firming agent. Fold the cream into the sour cream and spread on the cake. Make waves with a damp, hot tablespoon. Dust with cocoa, cut into pieces

5. 5

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
320 kcal

CARBS
31 g

FATS
20 g

PROTEINS
5 g