Williams pear cake

Ingredients for 1 servings:

• 325 g flour
• 1 tsp baking powder
• 100 g almond(s), unpeeled ground
• 125 g butter or margarine
• 125 g sugar
• 2 eggs
• 50 ml milk
• 500 g pear(s) (Williams)
• 125 g honey
• 40 ml pear spirit
• ⅛ liter of water
• 175 g couverture (chocolate)
• 0.06 liters of cream
• ¼ packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Place all of the dough ingredients in a large mixing bowl. Mix with a dough hook to form a dough and refrigerate for 15 minutes. Spread the dough into a greased 28 cm springform pan. Bake on the middle rack of a preheated oven at 200°C for 45 minutes. Meanwhile, core and quarter the pears. Heat the honey, pear brandy, and water in a saucepan. Sauté the pears for about 15 minutes until soft. Drain the fruit. Remove the cake from the pan, let it cool on a wire rack, and top with the pear quarters. Melt the chocolate coating in a bain-marie and cover the cake with it. Whip the cream with vanilla sugar until stiff peaks, and decorate the cooled cake with the cream.