Cappuccino cream cake with pears

Ingredients for 1 servings:

• 1 cake base, dark
• 4 cups whipped cream
• 3 bars of chocolate, milk chocolate
• 9 tbsp coffee powder, cappuccino
• 3 packs of cream stiffener
• 1 gr. can/n pear(s), Williams
• 1 packet of vanilla sugar
• 2 tsp sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

Put three cups of whipped cream in a saucepan and heat (do not boil). Add the three bars of chocolate to the cream and melt. Gradually add the cappuccino powder to the mixture and stir until the chocolate has melted and the cappuccino powder is no longer visible in the mixture. Important!!! The mixture must not boil. Put the whole thing in the fridge overnight. The next day, cut the cake base into three individual layers. Drain the pears. Mix the cappuccino cream with 2 sachets of cream stiffener and whip the cream until stiff peaks form. Now spread a thin layer of cappuccino cream on the bottom layer and arrange the drained pears on top. Spread the cappuccino cream on top and place the second layer on top. Add a thicker layer of cappuccino cream to the second layer and place the third lid on top. Spread another thin layer of cappuccino cream on this lid and use the rest of the cream for the edge. Now whip the fourth cup of cream with the two teaspoons of sugar, the cream stiffener, and the vanilla sugar until stiff. Pipe this cream into a piping bag and decorate the cake with it. Decorate with chocolate hearts, etc., as desired, and refrigerate until ready to serve.