For two cake pans of 8 inch diameter:
eggs, 2
cream, 7,3 Oz
pastry flour, 1,6 Oz+ 1 tbsp for the pan
ripe pears, 2 medium
cocoa powder, 1,7 oz
milk, 1 tbsp
sugar, 2/6 cup
yeast, 1 packer
vanilla extract, 1/2 tbsp
butter, 1 knob


Heat the oven to 170°C fan. Grease and flour 2 20 cm cake tins and put aside. Whip the egg whites to stiff peaks. Beat the egg yolks with the sugar with electric whiskers till they become light and fluffy. Next add the flour, cocoa, baking powder and blend with a spatula. Incorporate the cream, milk, vanilla extract and stir until everything is well blended. The batter will have no lumps. Combine the egg whites and pour half of the batter into one of the cake tins then pour the rest in the other tin. Peel the pears and cut in thin slices, I ended up with 4 slices for every quarter, then position the slices on the cake surface. Bake for around 20-25 minutes after which let cool the cakes on a rack before serving at room temperature.

Thanks to: Il Deborino