|2 cups||wholemeal flour|
|1 cup||cane sugar|
|gingerbread baking powder|
|1 teaspoon||gingerbread spice|
|1/3 cup||Carla cocoa powder|
|1 pack||fat curd|
|2 packs||half-fat curd|
|honey, cane sugar|
|bio vanilla sugar|
Mix all the loose ingredients together - flour, cocoa, ginger powder, soda, sugar and spices. In the second bowl we mix eggs, milk and oil. Use the whisk to gradually mix the loose and liquid ingredients. We whisper. If the dough is too liquid, add flour as needed.
Form a diameter of 26cm with baking paper or squeeze with a thick flour. Preheat the oven to 170 ° C and bake for about 45 minutes. If your corpse gets too high and there is a risk of burning, cover it with the Alobal and leave the spin. Then allow to cool.
As the cabinet cools down, mix the ham with curd and sugar (honey). If necessary, add a bit of whipped cream (agar).
When the body is cooled, cut it lengthways to get two floors. (According to the height of the corpus, there may also be three floors). The trick as the corpus cuts regularly when you do not have a suitable knife is by using a yarn.
Lower the bottom of the body with a cream, put the second floor and rub the top of the cake too.
We will make caramelized pears for decoration. Fry the butter with the chopped and peeled pear and squeeze it to soften. Then we sprinkle with cane sugar and cinnamon and mix to make all the pears wrapped in the caramel. Put the resulting mixture on the top of the cake.
TIP! Add rum to the caramelized pears.