Summary

Ingredients

• 300 g flour, luten-free
• 150 g mararine
• 125 ml milk
• 3 teaspoons baking powder
• 0.5 pinch ½ (s) salt
• 150 grams sugar
• some vanilla sugar
• 100 g marzipan paste
• 500 g pear (s), preferably Williams
• 3 egg (s)
• 200 g couverture
• 1 shot rum
• Pinch nutmeg
• Teaspoon cinnamon

Print Recipe Pin Recipe

Instructions

1. Mix the margarine, eggs, sugar with vanilla sugar until frothy. Mix the flour with baking powder and stir in a tablespoon at a time. Add milk in sips. Make sure that the dough does not become too runny. Possibly take less. Crush 100 g couverture or chocolate with a knife and add to the batter, stir. The dough should fall off the mixing spoon and tear easily and spread well.
2. Half of the dough is poured into a greased and floured 28-inch springform pan. Place the prepared, peeled, pitted and quartered pears in the batter in a wreath shape. Pour the other half of the batter over it. Bake at 190 ° C for about 1 hour in the preheated oven on the lowest rack.
3. After baking, let the cake cool down a little. Then brush the edge of the cake with couverture with a brush.
4. Drizzle the rest of the couverture onto the cake with the still liquid couverture and create a pattern on it. Put the marzipan mixture in small, plucked pieces on the chocolate decoration.