This is a perfect dessert to have after a cheese board or just for something to satisfy a sweet tooth.
To start preheat your oven to 180 degrees C, and line your cake tin ready for the cake mix. Next, in a sauce pan add 2 tbsp along with 300ml of your favourite red wine, put the heat on high to dissolve the sugar into the wine and start to thicken up the sauce.. Then you need to peel your pears, these are to go straight into your red wine mixture. Reduce the heat to a medium-low heat and leave to simmer until the pears have gone a lovely purple colour and perfectly soft all the way through.
To make the cake you need to start off with 225g of butter and 100g of sugar. Blend these together until you have a light and fluffy mixture that has lightened in colour. Once you have achieved that add 4 egg yolks one by one whilst mixing the butter mixture on slow.
In a separate bowl whip you egg whites to make a meringue, slowly adding 25g of sugar. You need to keep this mixing, so the faster you do the following steps the less you need to keep whipping your meringue.
When you have mixed up your meringue you can add 225g of flour to the yolk and butter mix. If you want to make this a chocolate cake, add 50g of cocoa powder and 175g of flour instead.
You should have a slightly thicker batter than the usual cake batter. Add a splash of milk until you have reached a slightly thinner batter, thin enough that you will be able to fold in your meringue without knocking out the air.
Once you have your loose cake batter, you are ready to fold in your meringue. Do this slowly, because you will want the air that is in the meringue to be in your cake. Once you have folded in the meringue you can put your mix into the cake tins you greased earlier and baker for around 25 – 40 minutes. Make sure you keep checking your cakes and testing them with a kitchen knife.
Once your cakes are cooled you will need to get the frosting ready. Please use the link below for the perfect frosting recipe. But for a nice little change try adding some of the wine sauce to the frosting and stiffen it up with some more icing sugar.
To finish off the rest of the sauce, add some more sugar and some corn flour to thicken it up. Pour a thin layer of this over the cake before adding the frosting and serve with the pears.
I hope you enjoy this recipe and it satisfies your sweet tooth 🙂