Pear Cake

Ingredients:

• 4 eggs
• 50 g (1.76 oz) coconut blossom sugar
• 50 g (1.76 oz) birch sugar
• A pinch of vanilla powder
• 150 g (5.29 oz) ground almonds
• 140 g (4.94 oz) cocoa butter
• 40 g (1.41 oz) dark chocolate (min. 70% cocoa)
• 80 g (2.82 oz) buckwheat flour
• 10 g (0.35 oz) baking powder
• Approximately 500 g (17.64 oz) ripe pears

Instructions

Preheat the oven at 180⁰C/356⁰F.

Peel and dice the pears, removing the core.

Grind the almonds to a medium consistency, not too coarse or too fine.

Use a blender to grind the chocolate.

Lightly grease a baking pan.

Over low to moderate heat, place coconut blossom sugar in a cooking pot and melt while stirring. 

Add the diced pears and cook, stirring, over low heat until all the hardened sugar melts. Allow it to cool and thicken slightly, but it should remain liquid.

Melt the cocoa butter over moderate heat. 

Let it cool slightly before mixing it into the egg yolks mixture.

Separate egg yolks from egg whites. 

Beat the egg whites until stiff peaks form.

In a separate bowl, mix the egg yolks with birch sugar until creamy. 

Add vanilla powder, ground almonds, melted cocoa butter and grinded chocolate.

Mix in buckwheat flour combined with baking powder. 

Finally, gently fold in the egg white foam using a mixer on the lowest speed.

Evenly spread the batter into the lightly greased baking pan. 

On top of the batter, with a spoon evenly distribute the pear dressing.

Bake in a preheated oven at 180⁰C/356⁰F for about 35 minutes, depending on the size of the mold. You can check if the cake is done by inserting a toothpick into the center.  It should come out dry.