Pear and Mandarin Eggnog Cake

Ingredients for 1 servings:

• 150 g flour
• 1 tsp baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 125 g margarine
• 1 egg(s)
• 1 can pear(s), 460 g drained weight
• 1 can mandarin(s), 175 g drained weight
• 250 ml white wine, fine fruity
• 250 ml pear juice
• 2 tbsp sugar
• 1 packet of vanilla pudding powder
• 500 g whipped cream
• 1 pack of cream stiffener
• n. B. eggnog
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 40 minutes

made quickly

Preheat the oven to 190°C (top/bottom heat). Grease a 26cm springform pan. Mix 125g of sugar with the vanilla sugar and the flour with the baking powder. Beat the margarine with a mixer until creamy, add the egg and beat again, then add the sugar mixture and continue stirring for about 2 minutes. Then add the flour and baking powder mixture and continue stirring until a thick, creamy mixture forms. Pour this mixture into the prepared springform pan and place it in the preheated oven, baking on the lowest rack for about 20 minutes. Do the skewer test. Remove the base from the oven and let it cool. In the meantime, drain the pears, reserving the juice. Cut the pears into wedges. Drain the mandarins well as well. Once the base has cooled, place a cake ring on top and top with the fruit. Mix the custard powder with a few tablespoons of the measured 250 ml of pear juice. Bring the wine to a boil with the remaining pear juice and sugar, remove from the heat, add the mixed custard powder, stir in, and bring to a boil again. Pour the hot custard mixture over the fruit, spread evenly, and let cool. Whip the cream with the cream stiffener, spread 3/4 of it over the cooled fruit base, and pipe a rose-shaped border with the rest. Carefully spread the advocaat about 1/2 cm thick, starting from the center. I always let the liqueur run over an upturned tablespoon; it works well for me that way. It’s best to refrigerate the cake overnight; then the advocaat will be wonderfully creamy and firm to slice the next day. If you’re in a hurry, 2 hours before cutting the cake is enough, but then the liqueur will be a bit more runny. I’ve served the cake both ways, and either way, the guests thought that was how it was intended. So you can make it however you like. If you have any leftovers, the cake will still taste great the next day or even the day after if you keep it in the refrigerator. You can also easily make it the day before.