Chocolate Pear Dream

For the chocolate pear dream, beat the egg whites until semi-stiff. Beat the yolks, sugar, vanilla sugar, water, oils and rum until creamy. Sift the flour with the cocoa and baking powder and carefully stir in.

Finally, fold the beaten egg whites into the batter. Pour the batter into a greased, rolled-out cake pan (20 cm in diameter) and bake at 180 degrees top/bottom heat for approx. 25 minutes.

Remove the cake base from the pan, spread with light jam, allow to cool and then place back into the cake pan lined with baking paper.

For the topping, cook a thick pudding from the custard powder and pear juice. Pour it onto the cake base while it is still warm and allow to cool.

For the cream, whip the QimiQ until creamy, add the Greek yogurt, sugar, vanilla paste and pear brandy and whisk again until creamy. Pour the cream onto the pudding, smooth it out and leave to set overnight in the refrigerator.

Remove from the mold and decorate with the grated chocolate.

Preparation Tip:

The juice from the deer pear is particularly suitable for the custard due to its slightly clove-like taste.

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