Pear and sour cream cake

Ingredients for 16 servings:

• 100 g flour
• 2 tsp, leveled baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 10 g cocoa powder
• 2 eggs
• 100 g margarine
• 50 g chocolate, grated, dark chocolate
• 1 can/n pear(s), halved (drained weight 460 g)
• 1 pkt. pudding powder, vanilla
• 40 g sugar
• 375 ml milk
• 250 g sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

All-in-one batter: Mix flour with baking powder and sift into a mixing bowl. Add the remaining ingredients—except the grated chocolate—and mix everything with a hand mixer (whisk) on high speed for about 3 minutes until a smooth batter forms. Finally, briefly stir in the grated chocolate. Pour the batter into a springform pan (Ø 26 cm, greased bottom) and smooth it down. Topping: Drain the pears well in a sieve. Cut the pears into wedges and arrange them on the batter, leaving 1 cm free at the edges. Prepare a pudding with pudding powder, sugar, and just 375 ml of milk according to the package instructions and bring to a boil briefly. Remove the pan from the heat and stir in the sour cream. Spread the pudding cream over the pears and smooth it down. Place the pan on the oven rack. Conventional oven: Approx. 170°C (preheated, lowest rack). Fan oven: Approx. 150°C (not preheated). Gas Mark 2-3 (do not preheat). Baking time: Approximately 70 minutes. Immediately after baking, loosen any stuck-on edges of the cake with a knife and let the cake stand in the switched-off oven for another 5 minutes. Then let the cake cool in the tin on a wire rack for approximately 4 hours.