Chocolate cake "Dayana" with sunken pears and scallops

Ingredients for 1 servings:

• 250 g wheat flour type 405
• 1 pinch of salt
• 3 tbsp sugar, fine
• 125 g butter or margarine
• 1 m.-sized eggs
• 1 bag(s) of vanilla sugar, not vanillin sugar
• 3 tbsp water or dry white wine
• Pulses for blind baking
• 90 g wheat flour type 405
• 25 g cocoa powder
• 2 tsp baking powder
• 120 g sugar, fine
• 4 m.-sized eggs
• 1 lemon(s), juice
• 1 pinch of salt
• 600 g jackfruit (squash), fresh or from the can (drained weight)
• 60 g breadcrumbs, coarse
• 1 lemon(s), juice
• 1 tsp cinnamon
• 3 tbsp sugar
• 1 tbsp water
• 4 large pears, alternatively 5 – 6 medium-sized
• 4 tbsp apricot jam
• 4 tbsp rum

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 5 minutes

a very moist and fruity cake, for a 24cm springform pan, approx. 6 pieces

Gather all the ingredients for the shortcrust pastry. The fat and liquids should be cool. Place all the ingredients in a mixing bowl and mix using the dough hook of an electric mixer, first at low speed, then at higher speed. This shouldn’t take much longer than a minute. Cool your hands under cold water, dry them, and press the mixture together with your hands. Individual components of the dough should still be recognizable. Flatten the dough ball slightly and let it rest, covered, in the refrigerator for at least 30 minutes. In the meantime, line a 24 cm springform pan with baking paper. Lightly dust the work surface and rolling pin with flour. Roll out the dough. Dust the dough sheet with flour and turn it over occasionally. Carefully lift the dough, rolled out to a thickness of approximately 5 mm, into the springform pan and press it down into the edges. Prick the shaped dough several times with a fork before baking. Chill for another 30 minutes. Blind bake the dough. To do this, line the pastry case with baking paper and fill it with dried pulses. Preheat the oven to 180 degrees Celsius and bake the base for 20 minutes. Remove the base, discard the pulses, and let the base cool. Halve the scallops and remove the stones. Sprinkle the pears with coarse breadcrumbs and toss to combine, then spread evenly over the cooled base. Remove the stems from the pears, peel them, halve them, and cut out the cores. Make 1-cm cuts on one side and the same cuts on the other side. Mix the lemon juice with the water, sugar, and cinnamon, then drizzle the mixture over the pears. Preheat the oven to 180 degrees Celsius. Combine the lemon juice, sugar, eggs, and salt in a mixing bowl and beat with a food processor using the whisk attachment for 5-8 minutes until fluffy and white. Meanwhile, combine the flour, cocoa powder, and baking powder, place in a sieve, and sift onto the egg and sugar mixture. Fold the mixture in by hand using a wide spatula, then gently fold everything in until smooth. Pour all of the cocoa mixture into the springform pan on top of the scallops. Place the pears on top and press down gently. Place the cake in the oven and bake for 60 minutes. Brush the apricot-rum mixture over the still-warm cake. Let the cake cool completely and let it mature in the refrigerator for one hour. Cut the cake into about 6 slices, garnish, and enjoy.