Make a dough out of the dough ingredients and line a greased springform pan with it. Press evenly while carefully pulling the edge of the dough up a little with your fingers. If the dough is a bit stubborn, simply pour 1 tablespoon of milk onto the dough that has already been distributed in the mold and smooth the dough with the back of a tablespoon.
Pre-bake at 220 ° C (gas setting 4 - 5) for 10 minutes.
In the meantime, peel and quarter the pears. Remove the cores with a small knife and sprinkle all pear quarters with a little freshly squeezed lemon juice so that they do not turn brown. Otherwise it doesn`t look so appetizing later in the cut.
For the cream, prepare the chocolate pudding according to the instructions, but it is essential to use cream instead of milk. If you like, you can stir in a pinch of cinnamon to flavor.
After prebaking, take the pan out of the oven, put the 8 pears from the quarters back together and place them upright in the dough. Now distribute the pudding cream evenly on top and put the cake in the oven for another hour. Bake at approx. 180 ° C to finish. The chocolate cream shouldn`t get too dark.
Let the cake cool completely in the tin - it is best to put it in the fridge later and let it cool overnight.
Prepare the icing according to the instructions with pear juice instead of water and cover the cake with it very carefully. Make sure that the outer edge is also covered with the cast. The icing protects the pears from mold formation, because experience has shown that the cake starts to mold slightly in warm weather or thunderstorm air in the places where no icing has been applied. In addition, the icing rounds off this cake in a pleasant way in terms of taste and appearance.
After glazing, it is best to put the cake in the refrigerator and only take it out shortly before serving. Keep in the refrigerator again and again. This is how it stays fresh the longest.
Ingredients
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