Pear and Plum Cake with Eggnog

A great cake recipe for any occasion:

Coarsely chop the chocolate and nuts. Beat the fat and sugar with the whisks of a mixer until creamy. Fold in the eggs. Combine flour and baking powder and fold in as well. Add eggnog, chocolate and hazelnuts and stir. Spread the batter on the greased and floured grease pan of the oven.

Remove the skin from the pears, cut them into quarters and remove the core. Cut pear quarters into wedges. Rinse and core the plums.

Place the fruit on the pastry and bake in a heated oven at 175 degrees Celsius, convection oven 150 degrees Celsius, gas mark 2 for about 50 minutes. Cool the cake.

For the icing, stir grape juice and cake glaze and cook with sugar according to package directions. Pour the glaze over the cake and cool. Cut into 24 pieces.

This recipe is calculated for 24 pieces and contains per piece: egg white: 6 g, fat: 16 g, carbohydrates: 30 g, in about 300 kilocalories, 1253 kilojoules.

Without waiting time ready in 5O min.

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