Russian milkmaid cake with pears, cocoa and cinnamon

Ingredients for 1 servings:

• 250 g pear(s)
• 1 tbsp lemon juice
• 4 eggs, size M
• 2 packets of vanilla sugar
• 60 g butter, liquid
• 1 can of sweetened condensed milk (approx. 400 g)
• 210 g wheat flour type 405
• ½ pack of baking powder
• 1 tsp cocoa powder
• ½ tsp cinnamon powder
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel and core the pear. Cut into medium cubes and toss with a little lemon juice. Beat the eggs with the vanilla sugar until creamy and fluffy. Mix in the melted butter and sweetened condensed milk. Sift the flour, baking powder, cocoa powder, and cinnamon and stir into the egg mixture. Finally, fold in the pear cubes. Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 24cm springform pan with baking paper and grease the sides. Pour the batter into the pan and smooth it down. Bake in the preheated oven on the middle rack for approx. 35-40 minutes. Dust the cooled cake with powdered sugar.