Pear and nut chocolate cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 3 tsp water
• 175 g sugar
• 200 g flour
• 1 packet of vanilla sugar
• 2 tsp baking powder
• 1 class jar jelly, currant
• 3 cups of cream
• 3 packs of cream stiffener
• 3 packets of vanilla sugar
• 8 sheets of gelatin
• 50 g sugar
• 300 g nut-flavored yogurt
• 2 tsp cocoa powder
• 2 tsp coffee powder (instant espresso powder)
• 1 can of pear(s)
• 1 class can/n pear(s) , (baby pears)
• 2 cups of cream

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes

Separate the eggs and beat the 4 egg whites with water until stiff, while gradually adding the sugar and vanilla sugar. Gradually beat in the 4 egg yolks, one at a time. Sift in the flour and baking powder and carefully fold in. Pour the mixture into a springform pan lined with baking paper (do not grease). Smooth it out and bake in a preheated oven at 175°C for approx. 30 minutes. Loosen the edges of the pan with a knife and allow to cool, then cut it in half crosswise. Spread the blackcurrant jelly between the first and second layers and sandwich them together. Then place the cake ring around the edge. Soak the gelatine in cold water and then dissolve it. Whip the cream with the vanilla sugar and cream stiffener until stiff. Mix a little of the cream with the dissolved gelatine to prevent it from clumping and then mix it into the remaining cream. Add the sugar, nut yogurt, cocoa and espresso powder to the cream and mix. Spread some cream on the cake base and arrange the sliced ​​pears on top. Then, add the remaining cream and place the third cake layer on top. Place the cake in the refrigerator for at least 3 hours, then remove the cake ring. Whip the cream with vanilla sugar and cream stiffener until stiff peaks form and spread it over the cake (top and sides). Place a baby pear on each dollop of cream and decorate as desired.