John Myers
Ingredients for 1 servings:
- 150 g flour
- 150 g sugar
- 150 g margarine
- 2 m.-sized eggs
- 1 tsp baking powder
- 2 can/n bulb(s)
- ½ bar of chocolate, whole milk
- ½ bar of dark chocolate
- 2 packs of cake glaze
- 1 tbsp sugar (heaped tbsp)
- 2 packets of vanilla sugar
- 500 ml cream
- n. B. eggnog
- possibly chocolate shavings
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes
under eggnog mirror
Preheat the oven to 180°C and prepare a 26cm springform pan. Mix together the flour, sugar, margarine, eggs, and baking powder, pour into the pan, and bake for 20 minutes until golden brown. Let it cool, then remove from the pan and place on a cake plate. Place a cake ring around the base. For the filling, drain the 2 cans of pears and reserve the juice. Cover the cake base with the drained pears (cut into wedges if necessary), reserving 2 pear halves for garnishing. Measure out 500ml of pear juice (if there isn’t enough juice, add water), mix with the two packets of cake glaze and the heaped tablespoon of sugar, and bring to a boil. Dissolve the milk and dark chocolate in the chocolate and immediately pour it onto the pear-covered cake base. Once the chocolate icing has completely cooled and set, whip the 500 ml of cream with the 2 packets of vanilla sugar until stiff. Spoon 2/3 of the whipped cream onto the cake, spread it fairly evenly, and remove the cake ring. Transfer the remaining third of the whipped cream into a piping bag and pipe “tufts” around the outer edge of the cake. These will prevent the eggnog, which will now be generously poured over the cake, from running down. Decorate with the reserved pears. If you like, you can also sprinkle some chocolate shavings on the cream edge.
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