John Myers
Ingredients for 1 servings:
- 5 eggs, separated
- 1 cup sugar
- 1 cup flour
- 2 tsp baking powder
- ¾ cup poppy seeds, unground
- 1 can of pear(s)
- 1 packet of pudding powder (vanilla flavor)
- 2 cups whipped cream
- 100 g desiccated coconut
- 500 ml milk
- 40 g sugar
- chocolate flakes
Instructions
Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes
Make a batter from the egg yolks, sugar, flour, baking powder, and poppy seeds. Beat the egg whites until stiff and fold in. Pour the batter into a greased springform pan and bake for 30 minutes at 175–180°C. After baking, let the cake base cool and then cut it in half horizontally. Place a cake ring around the bottom layer. Cook the vanilla pudding according to the package instructions and spread it on the bottom layer while it is still hot. Distribute the drained pears on top and refrigerate. The next day, fill the pears with whipped cream and place the second cake layer on top. Remove the cake ring, spread the cream around the outside of the cakes, and decorate with chocolate shavings and whipped cream puffs. Toast desiccated coconut in a pan until golden brown and sprinkle it over the outside of the cake.
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