Recipe Perfect Pear and Cocoa Blancmange-style Okara Cake

Pear and Cocoa Blancmange-style Okara Cake.

You can have Pear and Cocoa Blancmange-style Okara Cake using 12 ingredients and 9 steps. Here is how you cook that.

Prepare 200 grams of undrained; 100 grams after draining for 3+ hours Drained whole milk plain yogurt.
It’s 90 ml of Pear syrup.
Prepare 15 grams of Condensed milk.
You need 30 grams of Sugar.
You need 1 pinch of Salt.
Prepare 100 grams of Fresh okara.
It’s 15 grams of Almond flour.
It’s 1 tsp of Cointreau or other fragrant liqueur or brandy.
It’s 100 grams of Pear compote -or canned pears.
It’s 25 grams of ＊Cake flour.
Prepare 12 grams of ＊Pure cocoa powder.
You need 1/2 tsp of ＊Baking powder.

Drain the pears well in a sieve or colander. Slice half the pears into 5 mm wedges (about 10 slices), and cut the rest up into 1 cm or smaller dice. Sift the ＊ ingredients twice..
Put all the ingredients except for the pears and the＊ dry ingredients in a bowl in the order listed, and mix well with a whisk between additions..
Add the ＊ dry ingredient, and mix with a rubber spatula until smooth. Add the diced pears. Rest the batter in the refrigerator for 30 minutes..
Preheat the oven to 355°F/180°C..
Take the batter out of the refrigerator and mix lightly. Pour into a parchment paper lined cake mold..
Layer the sliced pears on top and put into the oven immediately (before the pear slices sink) and bake for 40 to 45 minutes..
Take the cake out of the mold and cool on a rack. Chill in the refrigerator to firm up the cake..
In half a day or overnight, the cake will set. Slice to serve..
Variation: I added all the pears to the batter. This was easy and delicious..