Andreas Pear Cream Cake

Ingredients for 1 servings:

• 8 m.-sized eggs
• 250 g sugar
• 150 g hazelnuts, ground
• 100 g almond(s), ground
• 1 packet of vanilla sugar
• 100 g chocolate, ground (milk or dark)
• 1 tsp baking powder (maybe a little more)
• 3 drops of bitter almond flavor
• ¾ liter sweet cream
• some cream stiffener (or 2 dissolved sheets of gelatin)
• 1 large can/pear(s)
• 1 tbsp Nutella
• 200 g marzipan
• 1 jar jam (apricot)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix the ground hazelnuts with the ground chocolate, ground almonds, and baking powder. Separate the eggs. Beat the egg whites in a food processor with a little of the sugar until stiff peaks form. Set the food processor to the lower speed and gradually stir in the egg yolks, bitter almond oil, and remaining sugar into the egg white mixture. Now add the hazelnut mixture a spoonful at a time. Pour the batter into a prepared springform pan and smooth it out. Bake in a preheated oven at 175°C – 180°C for approx. 60-70 minutes. Test for doneness with a wooden skewer. Turn the cake out onto a wire rack and let it cool. Then cut it in half horizontally twice. Meanwhile, drain the pears well and slice them. Warm the jam slightly (it’s easier to spread this way) and spread a thin layer over the three cake layers. Arrange the pear slices evenly on two cake layers. Whip the cream until stiff, stirring in a little cream stabilizer (or add 2 sheets of dissolved gelatin). Carefully stir the Nutella into the cream. Cover the pear slices with the cream and then place the cake lid on top. Roll out the marzipan thinly and cover the entire cake with it. Refrigerate the finished cake until ready to serve.