Pear – Chocolate – Cream – Gugelhupf

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 370 g flour
• 1 packet of baking powder
• 1 tbsp rum
• some flavoring (liquid vanilla flavoring)
• 250 ml whipped cream
• 100 g chocolate, melted
• 250 g pear(s), diced
• Cake icing, chocolate
• pine nuts

Instructions

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

Cream the butter with the sifted sugar, vanilla sugar, rum, and liquid vanilla extract until fluffy. Stir in the egg yolks one at a time. Combine and sift the flour and baking powder. Beat the egg whites until stiff peaks form. Stir the flour, cream, and egg whites into the yolk mixture alternately. Mix one-third of the batter with the dark chocolate, then stir the diced pears into the remaining two-thirds. Grease and flour a Bundt pan. Pour in half of the light pear mixture, spread the dark batter on top, and finish with the remaining light mixture. Bake in a preheated oven at 175°C for about 60 minutes. Let the Bundt pan cool, then turn it out and decorate with chocolate icing and pine nuts.