Sponge cake with pears

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut the orange in half, squeeze the juice. Peel and quarter the pears and remove the core. Boil up wine, orange juice, 125 g sugar and spices in a large pot. Simmer pear quarters in the wine for about 10 minutes at low heat.

2. 2

   Turn frequently. Remove the pot from the heat and let the pears cool down in the stock.

3. 3

   Remove the cooled pear quarters from the stock and cut into thick slices. Use the remaining stock for other purposes. Separate eggs. Beat the egg whites with 8 tbsp. water and salt in a mixing bowl until stiff, adding 240 g sugar and vanillin sugar.

4. 4

   Stir in the egg yolks. Mix flour with baking powder and cocoa, sieve onto the egg foam mixture and carefully fold in with the pears.

5. 5

   Pour the sponge mixture into a greased ring cake mould (24 cm Ø; 2 litres capacity) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Remove from the oven, leave to cool in the mould for approx. 10 minutes, then turn out onto a cake rack and allow to cool.

6. 6

   In the meantime, grate the chocolate into fine rolls with a peeler. Stir cranberries until smooth. Arrange the cake on a plate and decorate with cranberry compote and chocolate rolls.

Nutrition Facts

KCAL
220 kcal

CARBS
36 g

FATS
5 g

PROTEINS
6 g