Summary

Ingredients

• 150 g butter or mararine
• 150 grams sugar
• 1 packet vanilla sugar
• 3 egg (s) (size M)
• 150 g wheat flour
• 30 g cocoa powder, unsweetened
• 2 teaspoons, leveled baking powder
• 100 g chocolate flakes, dark
• 1 can pear (s) (drained weight 460 g)
• 3 cups crème fraîche
• 50 ml pear juice
• 50 grams sugar
• 500 ml whipped cream
• 2 packs vanilla sugar
• 4 packs cream stabilizer
• Grease for the tin

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Instructions

1. For the dough, stir the butter or margarine with the mixer until smooth. Gradually add the sugar and vanilla sugar and stir until a bonded mass is formed. Gradually stir in the eggs (each egg about 1/2 minute). Mix the flour, cocoa, shredded chocolate and baking powder, sieve and fold in in portions.
2. Put the dough on a baking sheet (30 x 40 cm, greased) and smooth it out. Place the pears on a sieve, drain, catch the juice and measure 50 ml for the topping. Cut the pears into slices and spread them on the dough.
3. Put the baking sheet in the oven. With top / bottom heat: about 180 ° C (preheated) or hot air: about 160 ° C (not preheated) bake for about 35 minutes. After baking, place the baking sheet on a wire rack and let the cake cool down.
4. For the topping, mix the creme fraîche with the pear juice and 50 g sugar. Beat the cream with the 2 packs of vanilla sugar and the cream stiffener until stiff and fold into the creme fraîche.
5. Spread the mixture on the cake, smooth it out and let it set for about 1 hour. If you like, you can decorate the cake with pear slices and chocolate ornaments.