Pear Helene Cake

Ingredients for 1 servings:

• 200 g flour
• 125 g butter
• 3 eggs
• 100 g chocolate coating (dark chocolate coating)
• 60 g sugar
• ½ pack of vanilla sugar
• ½ pack of baking powder
• 1 pack of flavoring (Finesse Christmas flavoring or your own spice blend)
• 75 ml milk
• 3 tbsp apricot jam
• 2 large pears or 1 small can of pears
• 1 tbsp lemon juice
• ½ pack of chocolate decorations (chocolate drops)
• 1 pinch of salt
• Powdered sugar for sprinkling
• chocolate if required, for decoration

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

small but fine – for an 18 cm springform pan

Preheat the oven to 175°C. Melt the chocolate coating over a hot water bath. Peel and core the pears. Cut one pear into wedges and dice the other. Drizzle both with lemon juice. If using canned pears, omit the lemon juice. Beat the eggs, butter, sugar, 1/2 packet of vanilla sugar, and a pinch of salt until fluffy. Gradually fold in the flour, baking powder, and flavoring along with the milk. Stir in the melted chocolate coating and mix well. Carefully fold in half a packet of chocolate chips and the diced pear. Pour the batter into a prepared 18cm springform pan, smooth it out, and press the pear slices into the batter in a fan shape. Bake the cake in a preheated oven at 175°C for about 50 minutes. Let the cake cool slightly, then remove from the pan. Heat the apricot jam over low heat and spread it over the pears. Sprinkle the cooled cake with powdered sugar and/or decorate with chocolate. It also tastes delicious lukewarm.