White chocolate cake with mulled wine pears

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 750 g Pears
  • 300-375 ml Mulled wine
  • 100 g white couverture
  • 250 g Double cream cream cheese
  • 4 Eggs (size M)
  • 250 g Sugar
  • 3 packages Vanillin sugar
  • 35 g Cornstarch
  • 250 g Butter
  • 400 g Flour
  • 75 g Macadamia seeds
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Peel the pears, cut them into eighths, remove the seeds and cut them into large pieces. Put mulled wine and pear cubes into a pot and let simmer for 6-8 minutes. Take them out and let them drip off

  2. 2

    For the filling, chop the couverture and melt over a warm water bath, cool. Cream cream cheese, eggs, 50 g sugar, 1 packet vanillin sugar and starch with the whisk of the hand mixer for approx. 3 minutes. Stir in chocolate coating

  3. 3

    Melt the butter in a pot at low heat. Put flour, 200 g sugar, 2 packets of vanilla sugar and melted butter in a mixing bowl. First knead into crumbles with the dough hooks of the hand mixer, then briefly with your hands. Grease a square springform pan (24 x 24 cm) well, dust with flour and put approx. 2/3 of the crumbles into the pan. Press to a smooth base. Spread pears on the cake. Pour cream cheese mixture over the pears. Bake in the preheated oven on the lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes

  4. 4

    Chop the macadamia seeds and mix with the remaining crumbled dough. Spread the crumbles on the cake and continue baking at the same temperature for about 45 minutes. Take out the cake and let it cool in the tin

Nutrition Facts

KCAL
440 kcal
CARBS
48 g
FATS
25 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesWinterCake