Mix the Cake and the White Chocolate Ganache separately. The Last 3 ingredients are for the ganache.
Nutrition per serving
- 2 eggs
- 65gr Butter Room Temperature
- 120gr Sugar
- 125gr Flour
- ½ teaspoon Vanilla paste (or Essence)
- Pinch of Cinnamon
- Pinch of Salt
- 1 Teaspoon Baking Powder
- 250gr Pear (peeled and cubes, or thick slices)
- 300 gr White Chocolate Callebaut
- 100 gr Fresh Cream
Cut the pear and reserve.
Pre-heat the oven 160 c
Grease a 20-cm cake tin and line the bottom with baking paper.
Combine the eggs, sugar, vanilla in the bowl of an electric mixer and whisk until doubled in volume.
Add the butter and beat for a few more seconds.
In another bowl, sift the flour, add the cinnamon, a pinch of salt and baking powder.
With the help of a whisk, mix the dry ingredients with the liquid mixture, to gently incorporate.
Place the mixture in the cake tin, put the pear pieces on the entire surface of it.
Bake in oven for 25 min or until the cake is set in the center.
In a microwave bowl, add all ingredients until chocolate is melted. Stir from time to time.