Pear and Chocolate Cake mix Cameo
Variegated cake with Pears and Chocolate Cream Mix contains:
300 g mixture to the dough
99 g mixture for chocolate cream
for the dough: 2 pears into small pieces (about 250 g), 100 g of butter, 2 eggs
for cream: 300 ml milk at room temperature.
Mixture to the dough 300 g: wheat flour, sugar, wheat starch, raising agents: disodium diphosphate, sodium hydrogen carbonate; salt, flavors.
Mixture for cream 99 g 25% chocolate: powdered chocolate 59% (sugar, cocoa), modified starch, sugar, gelling agent: sodium alginate; stabilizers: calcium sulfate, tetrasodium diphosphate; salt, flavorings (contains milk).
May contain traces of eggs, nuts, soy
Preparation of the cream:
Pour the milk into a bowl and mix for cream. Fit for 2 minutes with the mixer on medium speed.
Preparing the dough: Pour the mixture into a bowl for the dough, eggs and butter. Working all with the mixer at maximum speed for 3 minutes. Gently mix the pieces of pear mixture with a spoon.
Variegation: evenly distribute the dough into a circle of 24 cm diameter opening mold with the bottom only buttered and floured and level with the back of a spoon. Distribute the mixture over the chocolate cream, making it level. To obtain the marble pattern, immerse in the bottom a fork in the cake from the edge and turn it from the bottom upwards, through the two layers.
Cooking: Bake for 55-60 minutes on the lowest shelf of the oven (high for gas oven). firing temperature: electric oven and preheated gas: 180 ° C ventilated preheated oven: 170 ° C
Remove the cake from the oven and let it rest for at least 10 minutes.
Remove from the mold with the help of a knife.
Store the cake with pears ready to eat in the refrigerator.