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🍽️ Pear Vanilla Heart

195 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• 1 Pinch Salt
• 1 TSP Powdered sugar from raw cane sugar
• 4 TSP Coconut flakes
• 1 Vanilla pod
• 350 g ripe firm pears (2 ripe firm pears)
• 80 g Butter
• 40 g Whole cane sugar
• 100 g Yogurt (1.5 % fat)
• 6 TSP Milk (1.5 % fat)
• 225 g Flour (Type 1050)
• 2 TSP Baking powder

Instructions

1. 1. Separate the two eggs. Put the egg whites with a pinch of salt in a large bowl and beat them stiff with the beaters of a hand mixer.
2. 2. Stir in powdered sugar and coconut flakes and place the mixture in a cool spot.
3. 3. Cut the vanilla pod in half lengthwise and scrape out the seeds.
4. 4. Wash the pears, peel them, cut them into quarters, remove the core and dice them finely.
5. 5. Put butter and sugar in a large bowl and beat them until fluffy with the beaters of a hand mixer.
6. 6. Stir in the remaining eggs, the egg yolks, the yogurt, the milk and the vanilla seeds one after the other.
7. 7. Mix flour and baking powder in a bowl, sift the mixture over the egg-sugar mixture and stir it in briefly.
8. 8. Gently fold the pear cubes into the batter using a rubber spatula.
9. 9. Grease a large baking pan (26 cm) if necessary, fill in the batter and smooth it out. Bake the cake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) for about 25–30 minutes.
10. 10. Insert a wooden skewer into the center of the cake: if it comes out clean, the batter is done.
11. 11. Take the cake out, put the coconut meringue on top and spread it in waves with the back of a spoon. Put the cake back in the oven and bake it for another 8–12 minutes until the meringue topping browns slightly. Let the cake cool on a cake rack.

Nutrition per serving

• kcal: 195
• Protein: 5 g · Fett/Fat: 9 g · Carbs: 23 g