Pear-vanilla Heart

Ingredients

• 4 eggs
• 1 pinch salt
• 1 tbsp powdered sugar made from raw cane sugar
• 4 tbsp Coconut flakes
• 1 Vanilla bean
• 350 g ripe firm pears (2 ripe firm pears)
• 80 g Butter
• 40 g whole cane sugar
• 100 g yogurt (1.5% fat)
• 6 tbsp milk (1.5% fat)
• 225 g flour (Type 1050)
• 2 tsp Baking powder

Instructions

1. 1.

   Separate the eggs. Beat the whites with a pinch of salt in a large bowl until stiff peaks form.

2. 2.

   Stir in powdered sugar and coconut flakes, then refrigerate.

3. 3.

   Split the vanilla bean lengthwise and scrape out the seeds.

4. 4.

   Wash, peel, quarter, core, and dice the pears.

5. 5.

   Beat butter and sugar in a large bowl until fluffy.

6. 6.

   Add the remaining eggs, yolks, yogurt, milk, and vanilla seeds one at a time, mixing well after each addition.

7. 7.

   Sift flour and baking powder into the egg mixture and fold briefly to combine.

8. 8.

   Fold the pear cubes into the batter with a rubber spatula.

9. 9.

   Grease a 26 cm loaf pan if needed, pour in the batter, and smooth the top. Bake in a preheated oven at 180 °C (160 °C fan or gas level 2–3) for about 25–30 minutes.

10. 10.

    Insert a wooden stick into the center of the cake; if it comes out clean, the batter is done.

11. 11.

    Remove the cake, spread coconut meringue over it and swirl with a spoon’s back. Return to the oven for another 8–12 minutes until the meringue lightly browns. Cool on a wire rack.