John Myers
Contents
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Ingredients
- 1 Sponge cake base
- 1 Can Pears
- 250 g Cream
- 200 g Sour cream
- 50 g Chocolate
- 1 tbsp Cocoa powder slightly de-oiled
- 3 packet Vanilla sugar
- 3 packet Cream stiffener
Instructions
- I had a surprise visit to coffee and had to improvise a bit. I still had the fruit base and I also have 'pears in vanilla' in the cellar, and I had cream and sour cream in the fridge.
- Drain the pears and place on the cake base. Whip the cream with the cream stiffener, vanilla sugar and cocoa until very stiff. Grate the chocolate (I had milk couverture) and stir into the cream with the sour cream. Spread like a dome on the pears.
- Since I only had one cup of cream, I covered the cake with a decorative plate and sprinkled with cocoa. This cake is ready to eat in 15 minutes. I wish you a good cup of coffee or tea and a good appetite.
- Here is the link to my pears in vanilla stock. Stock: Pears in vanilla stock canned pears are also good
Nutrition
Serving: 100gCalories: 329kcalCarbohydrates: 13gProtein: 3.7gFat: 29.4g
