Pear Cake
Pear Cake - Sweet chocolate, fresh fruit- perfect!
Healthy, because
Even smarter
Nutritional values
In addition to vitamin B2, pears also provide potassium, which acts as an electrolyte. The cocoa powder in the sponge mixture also acts as a real health enhancer: it contains natural plant dyes which can combat viruses and inhibit inflammation.
If you do not have coconut blossom sugar available, you are welcome to use another sweetener. In this recipe we recommend using honey as an alternative.
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 147 mg | (4 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 36 mg |
Ingredients
- Ingredients
- 6 ½ ozs butter
- 7 ½ ozs sugar
- 3 eggs
- 12 ozs Pastry flour
- 2 Tbsps cocoa powder
- 1 tsp Baking powder
- salt
- 5 ozs
- 2 Pear
- 3 Tbsps Almond slivers
- 3 ozs Grape juice
- 1 Tbsp lemon juice
- 3 ozs Apple juice
- Cinnamon stick
- 2 cloves
- 1 Star anise
- 1 Tbsp cornstarch
- 9 ozs Sour cream
- 3 Tbsps Whipped cream
Preparation steps
Beat the butter and 5.5 ounces of sugar until creamy. Gradually stir in the eggs.
Mix the flour, cocoa powder, baking powder and 1 pinch of salt. Alternately stir the flour mixture and the milk into the butter mixture.
Line a baking sheet with parchment paper (12 inches x 8 inches). Spread the batter on the baking sheet and bake for 25 minutes at 350°F, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.
Rinse the pears and cut into narrow columns. Roast the almonds over medium heat until fragrant.
Mix the grape juice, lemon juice and apple juice over low heat. Mix in the remaining sugar and spices. Add the pear slices, mix well and remove from the heat. Let stand for about 10 minutes. Remove the pears, set aside and let cool.
Pour the juice through a sieve and back into the pot. Bring to a boil. Stir the cornstarch in a little cold water and add to the juice. Mix well and let cool.
Beat the cream until stiff. Fold the quark into the juice mixture and fold in the whipped cream. Spread the sour cream mixture on the cooled cake, cover with pear slices and sprinkle with almonds. Chill for about 2 hours. Cut into pieces and serve.
