Pear Cream Cakes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 367 kcal | (17 %) | ||
| Protein | 5.2 g | (5 %) | ||
| Fat | 24.1 g | (21 %) | ||
| Carbohydrates | 33 g | (22 %) |
Ingredients
- For the batter
- 50 grams Dark chocolate
- 250 grams softened Margarine
- 200 grams sugar
- 1 packet Vanilla sugar
- 1 sm bottle Rum extract
- 1 pinch salt
- 4 eggs
- 300 grams Pastry flour
- 20 grams Cocoa
- 3 tsps Baking powder
- 6 Tbsps milk
- 4 Tbsps Pear juice
- 4 Tbsps Pear brandy
- For the cream
- 230 grams drained Pear (canned)
- 600 milliliters Whipped cream
- 4 packets whipped cream stabilizer
- 3 packets Vanilla sugar
- For the chocolate
- 400 grams Milk chocolate couveture
- 20 grams Coconut oil
- For the garnish
- as desired Mini pear (canned)
Preparation steps
For the batter: Break chocolate into pieces and melt over a double boiler. Beat margarine until creamy. Stir in sugar, vanilla sugar, rum flavoring, salt and eggs and beat for 3-4 minutes. Stir in chocolate. Combine flour, cocoa and baking powder and alternative adding to butter mixture with milk. Spread batter into a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C (approximately 350°F) for 40-50 minutes. Remove and let cool. Cut into 8 small, 7 cm (approximately 2 3/4 inch) squares. Combine pear juice and spirit and brush onto cakes.
For the cream: Puree pears. Beat cream, stabilizer and vanilla sugar until stiff. Fold in pears. Arrange 4 squares into 1 large square. Cover the large square with cream. Cover remaining, small squares with cream. Chill to set.
For the chocolate: Cut chocolate and coconut oil into pieces and melt over a double boiler. Spread thin onto parchment paper and let cool until solid. Use a hot, dry knife to cut 16-7.5 cm (approximately 3 inch) squares. Also cut 4-10.5 cm (approximately 4 inch) squares. Melt remaining chocolate again, let cool slightly and pour into a small freezer bag. Decorate each individual chocolate square with remaining chocolate and let set.
Press chocolate squares onto the edges of the cream cakes and top with remaining pears. Let set and serve.
