Simple Cake with Pudding Cream and Whipped Cream

Although the recipe requires a few more ingredients, preparing all the layers is truly simple. Infuse your dessert with a festive December spirit by decorating it as you wish. Since the cake doesn’t contain a single gram of flour, you can safely serve it to guests who cannot consume gluten.

Details

  • Preparation Time: 65 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 100 g chocolate, dark

  • 60 g Butter, unsalted

  • 60 g Sugar, white

  • pieces Vanilla, extract, natural

  • 2 piece Egg, fresh

  • 100 g Nuts, almonds

  • 10 g Cocoa, powdered, unsweetened

  • 0.25 teaspoons Baking powder

  • 1 can Pear, compote

  • 200 ml Sweet cream

  • pieces Butter, unsalted

Pudingova krema

  • 2 piece Pudding, vanilla

  • 500 ml Milk, whole milk

  • 80 g Sugar, white

  • 300 g Sour cream

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a baking pan and line it with baking paper. You can also use a brownie baking pan.

  2. Melt the butter and chocolate over a water bath. Using a whisk, mix in the sugar and vanilla sugar or vanilla extract, then immediately add the eggs. In another bowl, mix the almond flour, cocoa, and baking powder. Add the dry ingredients to the wet ones and quickly stir with a spatula to combine.

  3. Pour the mixture into the baking pan, smooth it out, and bake for 15 minutes. Then let the cake cool, remove the baking paper, and place it back in the pan.

  4. While the cake is cooling, prepare the pudding cream. Cook two packets of pudding in half a liter of milk sweetened with sugar. Once the pudding is ready, mix in the sour cream, then evenly spread the cream over the chocolate cake.

  5. Cut the pear halves into half-centimeter thick slices and arrange them over the pudding cream, gently pressing them in with your fingers. Refrigerate the cake for half an hour.

  6. Finally, whip the sweet cream, spread it over the pudding cream, and decorate as desired. Refrigerate again for half an hour, then slice the cake and serve.

Nutrition Information (Per 100g)

  • Calories: 343.45 kcal
  • Fat: 18.07 g
    • Saturated Fat: 7.8 g
  • Carbohydrates: 38.9 g
    • Sugars: 33.07 g
  • Protein: 6.32 g
  • Fiber: 2.07 g

Advice

Instead of pears, you can use other preserved fruits (cherries, peaches, etc.) or arrange apple halves cooked in sugar syrup over the cream.