Having a cup of spare cocoa custard sauce (frozen), I had the idea of this cake consists of 4 delicious layers...
It starts with a butter cake batter on which are scattered thick slices of pears in syrup covered with a generous layer of cocoa custard sauce... and all the cake is smoothered with a buttery flavor streusel...
Ingredients:
STREUSEL TOPPING: 45 gr all purpose flour, 65 gr granulated white sugar, 1/2 tsp ground cinnamon, 56 gr cold unsalted butter cut into pieces, some Amaretto di Saronno liqueur.
CAKE BUTTER: 140 gr all purpose flour, 1 tsp baking powder, 1 pinch of salt, 56 gr unsalted butter, room temperature, 100 gr granulated white sugar, 50 gr egg (1 large), 1/2 tsp pure almond extract, 80 ml milk.
FILLING: 250 gr cocoa custard sauce, 250 gr pears in syrup roughtly sliced.
Preheat the oven to 170°C. Butter a 22 cm spring form pan.
For the STREUSEL TOPPING: mix together flour, sugar and cinnamon. Cut in the butter with a fork until it resembles cours crumbs.
For the CAKE BATTER: whisk together flour, baking powder and salt. In a separated bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and almond extract and beat until incorporated. Add the flour mixture alternately with the milk and beat only until combined.
Spread the batter onto the bottom and slightly up the sides of the buttered pan. Next, spread the cocoa custard sauce over the cake batter. Scatter the sliced pears in syrup over the filling and top with the streusel.
Bake until the streusel is golden brown (60/70 minutes). Brush the surface of the cake with the Amaretto di Saronno liqueur.
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