White Chocolate and Pear Ring
Untitled Document
Preparation time: 30 minutes
Cooking time: 40 minutes
Makes 1 x 20 cm ring cake
INGREDIENTS
100g white chocolate, chopped (*)
125g butter (*)
½ cup caster sugar
2 eggs, separated
1½ cups self-raising flour, sifted
½ cup milk
1 x 425g can pear halves, drained and juice reserved
Icing
reserved pear juice
¼ cup icing sugar
20g butter
1-2 teaspoons water
(*)available at IFFI product portfolio.
METHOD
1. Preheat oven to 170ºC. Brush a 20cm ring tin with melted butter or oil. Coat base and side evenly with flour; shake off any excess.
2. Place chocolate in glass bowl. Stir over barely simmering water until melted; remove from heat.
3. Cream butter and sugar with electric beaters in small mixer bowl until light and creamy. Add egg yolks gradually, beating thoroughly after each addition. Add chocolate, beat until combined.
4. Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted flour alternately with milk.
5. Place eggs whites in a small, clean and dry mixer bowl. Beat until soft peaks form. Using a metal spoon, fold into flour mixture. Stir until just combined and mixture is almost smooth.
6. Spoon half the mixture into prepared tin; slice pears thinly and arrange on top. Spoon remaining mixture over; smooth the surface. Bake 40 minutes or until skewer comes out clean when inserted in the center of the cake.
7. Stand cake in tin for 6 minutes before turing onto wire rack to cool.
8. To make Icing: Heat pear juice in small pan and simmer, reducing liquid to 1 tablespoon; remove form heat. Stir in icing sugar and butter. Combine with enough water for a thin consistency. Drizzle or pipe over cake.