Pear and sour cream cake with salty topping

Ingredients for 1 servings:

• 130 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 300 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 200 ml orange lemonade
• 200 g cream
• 200 g sour cream
• 1 pack of cream stiffener
• 30 g powdered sugar
• 1 packet of vanilla sugar
• 5 bulb(s)
• 2 tbsp cane sugar
• 4 ml rum
• 50 g peanuts, salted

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes

from a 26 cm springform pan, approx. 12 pieces

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). For the batter: Beat the eggs with butter, sugar, and vanilla sugar until frothy. Mix the flour, baking powder, and salt and pour over the butter and egg mixture. Stir everything into the orange soda until smooth. Line the bottom of a 26cm springform pan with baking paper and grease the sides well. Pour in the batter and bake in the preheated oven for about 40 minutes. Then let the base cool completely; it’s best to turn it out onto a wire rack to cook faster. For the topping: Peel the pears and cut them into small cubes. Bring the cubes and cane sugar to a boil in a saucepan over high heat, stirring constantly. After about 2 minutes, add the rum and cook everything, stirring constantly, until the pears are lightly caramelized. Set the pan aside and let the pears cool. For the cream: Whip the cream with the cream stiffener until stiff peaks. Mix the sour cream, powdered sugar, and vanilla sugar and fold in the whipped cream. Finely chop the salted peanuts or blend them briefly in a food processor. Now, if necessary, trim the crust to level the surface. Arrange the caramelized pears on top and spread the sour cream and cream mixture on top. Sprinkle the chopped peanuts over the cream and refrigerate the cake for at least 2 hours. Cut the cake into 12 slices. I like to refrigerate it overnight, so it’s thoroughly chilled and the cream is firm. The peanuts will soften a bit in the refrigerator; if you like, you can sprinkle them on top just before serving. The base of the cake may be a bit thicker than usual, but the lemonade makes it very moist. The kick of this cake is the sweet/salty combination; go ahead and give it a try!