Pear and cranberry cake

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 2 eggs
• 100 g flour
• 1 tsp baking powder
• 1 small jar of cranberries
• 1 large can/pear(s)
• some butter
• 50 g almond(s), chopped
• 1 pack of cake glaze, light
• 400 ml whipped cream
• 2 packs of cream stiffener
• 2 packets of sugar (lemon sugar)
• 50 g dark chocolate shavings
• n. B. meringue(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with whipped cream and meringue

Mix the base ingredients into a batter and bake the batter in a 26 cm springform pan in a preheated oven at 160°C for about 20 minutes. Place a cake ring around the cooled base. Spread the base with the wild cranberries and arrange the pears on top (reserve 250 ml of canned pear juice for the glaze). Briefly brown the almonds in butter and sprinkle over the pears. Prepare the glaze with the pear juice and pour over the cake. Allow to cool. Meanwhile, whip the cream with the cream stiffener and lemon sugar until stiff. Spread half of the whipped cream on the cake. Stir the grated dark chocolate into the other half of the whipped cream and spread it on top. Sprinkle the crumbled meringues over the cake.