Rolo – Cake

Ingredients for 1 servings:

• 1 gr. can/n pear(s) (420 g drained weight)
• 60 g butter
• 125 g sugar
• 3 eggs
• 1 bottle of rum flavoring
• 3 tbsp almonds, ground
• 100 g flour
• 1 tsp baking powder
• 600 g cream
• 4 pts of sweets (rolo, toffee)
• 3 packs of cream stiffener
• 50 g chocolate shavings

Instructions

Working time approx. 40 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 40 minutes

Line a springform pan with baking paper. Preheat oven to 175°C. Drain pears. Cream butter, sugar, and eggs until fluffy. Add the rum flavoring and almonds and stir in. Sift the flour and baking powder and stir into the mixture. Pour the batter into the springform pan. Spread the pears on top of the batter and bake the cake (center, fan-assisted oven) for 45 minutes. Let cool. Briefly bring the cream to the boil with 3 rolls of Rolos until the Rolos have loosened. Let cool and refrigerate the mixture overnight. The next day, whip the Rolo cream with the cream stiffener. Then spread it over the cake and smooth it down. Garnish the cake with the chocolate shavings and the remaining Rolos. Tip: You can also top a regular fruit base with pears and spread the cream on top.