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Unrealistically delicious CARAMEL PEAR cake! The tenderest! Very fast and easy! Melts in your mouth! Without gelatin!
Ingredients for a chocolate cake (28x18 cm) or for a 24 cm round baking dish:
4 medium-sized eggs
a pinch of salt
16 g vanilla sugar
180 g of sugar
100 ml of milk (room temperature)
100 g of odorless vegetable oil
220 g of flour
40 g of cocoa
10 g baking powder
bake for about 35 minutes at 175 degrees Celsius in the upper-lower mode without convection at an average level, and check with a wooden stick so that it remains dry and clean
INGREDIENTS for caramel
200 g of sugar
180 ml cream (30%)
1 small pinch of salt
100 g of butter
1 can of canned pears, (pear weight 460 g)
INGREDIENTS for the cream
300 ml of cold cream for whipping with a fat content of at least 30%
250 g cold mascarpone
300 g cold cream cheese
50 g of powdered sugar
16 g vanilla sugar
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