Dough:
3 tablespoons cocoa powder,
120 ml hot water,
6 eggs,
1 cup plus 4 tablespoons sugar,
7 tablespoons melted butter,
1.5 to 2 cups flour,
1.5 teaspoons baking powder.
Filling:
1 kg pears,
2 cups water with 1 cup sugar,
a pinch of citric acid,
1 can of sweetened condensed milk,
350-400 g butter,
Dough:
Pour hot water over the cocoa powder.
Separate the eggs into whites and yolks.
Beat the egg whites with 4 tablespoons of sugar, and the yolks with 1 tablespoon of sugar.
To the beaten yolks, add the melted butter, flour, and baking powder, then gently fold in the beaten egg whites.
Bake one layer at 170°C (340°F), then cut it into 3-4 pieces, or you can bake 3-4 layers individually.
Filling:
Peel the pears and cut them into cubes, then cover them with water mixed with sugar and citric acid.
Cook for 10-20 minutes (depending on the type of pears) over low heat.
Let them cool in the syrup, preferably overnight. Strain the mixture.
Beat the sweetened condensed milk with the butter, adding a bit of the pear syrup.
Spread the filling between the layers of cake, layering in pieces of pear.
You can also add “Duchess” flavoring or cinnamon to the dough for extra aroma.
