Two-tone yogurt cake with pears

Ingredients for 1 servings:

• 150 g flour
• 150 g sugar
• 3 eggs
• 2 tsp baking powder
• 1 can of pear(s)
• 500 g natural yogurt
• 100 g sugar
• 2 packets of vanilla sugar
• 10 sheets of white gelatin
• 2 cups whipped cream
• 100 g block chocolate
• 100 ml milk
• 5 sheets of white gelatin
• 2 cups of whipped cream, 200 g each
• 1 pack of cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 20 minutes

Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. Sift the flour and baking powder and stir into the egg mixture. Line a springform pan with baking paper. Pour in the batter and bake in a preheated oven at 180°C for 15-20 minutes. Place a large, clean preserving jar in the center of the cooled cake base. Arrange the pears around the outside of the base and place a cake ring around the base. Whip 2 cups of heavy cream until stiff peaks form. Soften the gelatine according to the package instructions, melt it, and add it to the yogurt. Stir in the sugar. Fold the yogurt mixture into the cream and spread it on the base around the jar. Let the cake chill in the refrigerator for at least 3-4 hours, or longer overnight. For the second filling, chop the chocolate block and melt it. Whip the cream with the cream stabilizer until stiff peaks form. Soften and melt the gelatine according to the package instructions. Add the melted chocolate to the milk and stir it into the gelatin. Fold the mixture into the cream. Pour almost boiling water into the preserving jar. Wait 30 seconds to 1 minute. Then, gently twisting the jar, remove it. Pour the second filling into the resulting hole. Allow the filling to overflow, completely covering the light filling. Refrigerate for at least another 3-4 hours.