Urmeli's fruity pear and cranberry cake

Ingredients for 1 servings:

• 100 g flour
• 20 g almond pudding powder
• 50 g dark chocolate shavings
• 2 tsp baking powder
• 125 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 large eggs
• 75 ml egg liqueur
• 1 large can/pear(s)
• 250 g cream
• 200 g Greek yogurt, 10% fat
• 250 g sour cream
• 50 g powdered sugar
• ½ packet of vanilla sugar
• 3 tsp lemon juice
• 2 tsp vanilla extract
• 8 tbsp pear juice
• 9 g gelatin powder
• 1 tbsp egg liqueur for the gelatin
• 1 tbsp pear juice for the gelatin
• 400 g wild cranberries
• 150 g cream
• 200 g Greek yogurt
• 250 g sour cream
• 50 g powdered sugar
• ½ packet of vanilla sugar
• 7 tbsp juice (cranberry juice, jelly)
• 12 g gelatin powder
• 3 tbsp pear juice
• 250 g cream
• 7 ½ g instant gelatin

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 25 minutes

aromatic sponge cake base with 2 fruity creamy layers, for a 26 cm springform pan

Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 26cm springform pan with baking paper, grease, and flour. In a bowl, combine the flour, pudding powder, baking powder, and chocolate shavings. In a sufficiently large bowl, cream the butter with sugar, vanilla sugar, and salt until creamy. Add the eggs one at a time and beat in well. Quickly mix in the flour mixture, alternating with the egg liqueur. Pour the batter into the springform pan, smooth it out, and bake on the middle rack for about 25 minutes. Remove from the pan and let cool on a wire rack. Place a deep cake ring around the base and lightly oil it. Meanwhile, drain the pears, reserving the juice and finely dice the pears. Whip the cream until stiff peaks and chill. Combine the yogurt with the sour cream, powdered sugar, vanilla sugar, lemon juice, vanilla extract, and pear juice. Heat the gelatin with the egg liqueur and pear juice in the microwave for 1 minute at 100 watts according to the instructions. First, stir 2 tablespoons of the yogurt mixture into the gelatin, then stir everything else into the mixture. Fold in the pear cubes and the cream, and spread everything over the base. Chill for at least 1 hour. For the cranberry layer, press the cranberries through a sieve, reserving the liquid (jelly). Whip the cream until stiff peaks form and chill. Mix the yogurt with the sour cream, powdered sugar, vanilla sugar, and the cranberry juice. Prepare the gelatin according to the instructions and heat it in the microwave with the pear juice. First, stir 2 tablespoons of the yogurt mixture into the gelatin, then stir everything else into the remaining mixture. Fold in the cranberries and cream, and spread the cream over the first layer. Chill for at least 3 hours, preferably overnight. The next day, carefully remove the cake ring and decorate the cake with cream as desired.