Chocolate pear cake with sour cream

Ingredients for 1 servings:

• 150 g wheat flour type 405
• 50 g cornstarch
• 15 g cocoa powder
• 4 tsp baking powder
• 200 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 4 eggs
• 200 g butter, soft
• 100 g chocolate shavings
• 2 cans of pears (460 g each)
• 400 ml whipped cream
• 30 g powdered sugar, sifted
• 2 tbsp vanilla sugar
• 4 points cream stiffener
• 600 g sour cream
• 50 ml pear juice
• powdered sugar
• Cocoa powder
• Chocolate decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Sheet cake, for approx. 24 pieces

For the dough, mix the flour, cornstarch, cocoa, and baking powder. Add the sugar, vanilla sugar, salt, eggs, and butter and mix to a smooth dough. Stir in the chocolate shavings. Place a baking frame (approx. 30 x 40 cm) on a baking sheet and spread the dough onto the baking sheet. Drain the pears, reserving the juice for later. Cut the pears into thin slices and spread them on the dough. Bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes (convection oven at 160°C). Allow the base to cool on the baking sheet. For the topping, whip the cream slightly. Mix the powdered sugar, vanilla sugar, and cream stabilizer, add to the mixture, and whip the cream until stiff. Mix the sour cream with the pear juice, fold in the cream, and spread over the base. Remove the baking frame. To decorate, mix the powdered sugar and cocoa and sift over the top, then decorate with chocolate leaves or ornaments. Cut the cake into about 24 pieces and serve.