(Percentage of daily recommendation)
|Calorie||209 kcal||(10 %)|
|Protein||5 g||(5 %)|
|Fat||10 g||(9 %)|
|Carbohydrates||23 g||(15 %)|
|Sugar added||7 g||(28 %)|
|Roughage||2.5 g||(8 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.7 μg||(4 %)|
|Vitamin E||0.8 mg||(7 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1.5 mg||(13 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||21 μg||(7 %)|
|Pantothenic acid||0.5 mg||(8 %)|
|Biotin||6 μg||(13 %)|
|Vitamin B₁₂||0.5 μg||(17 %)|
|Vitamin C||1 mg||(1 %)|
|Potassium||138 mg||(3 %)|
|Calcium||45 mg||(5 %)|
|Magnesium||19 mg||(6 %)|
|Iron||1.1 mg||(7 %)|
|Iodine||4 μg||(2 %)|
|Zinc||0.8 mg||(10 %)|
|Saturated fatty acids||5.8 g|
|Uric acid||14 mg|
Separate 2 eggs. Beat egg whites with a pinch of salt until stiff with a hand mixer.
Mix in powdered sugar and shredded coconut, then refrigerate meringue.
Split vanilla bean lengthwise and scrape out the seeds.
Peel pears, quarter, core and finely dice.
Beat butter and sugar in another bowl until fluffy with hand mixer.
Beat remaining eggs and egg yolks one at a time into butter mixture, then beat in yogurt, milk and vanilla seeds.
Whisk flour and baking powder in a bowl, then sift over butter mixture and mix briefly to combine.
Fold pear into the batter with a rubber spatula.
Grease a large non-stick baking pan (either heart-shaped or round, about 26 cm diameter) (approximately 10 inches in diameter). Spread batter evenly in pan and bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) for about 25-30 minutes.
Test by inserting a wooden skewer in the center of the cake; it should come out clean. If not, continue baking a few more minutes.
Remove the cake from the pan and spread coconut meringue on top with the back of a spoon. Return cake to oven and bake until the meringue browns slightly, 8-12 minutes more. Let cool on a wire rack before serving.