Alsace pear cake

Ingredients for the dough:

150 g milled Yungas peeled Tigernuts crumbs

1 teaspoonful psyllium husk

2 eggs

half teaspoonful baking soda

Ingredients for the cream:

250 g boiled egg-yolk bar

50-80 g honey (or powdered Erythritol or Xylitol)

the seeds of 1 vanilla stick

50 ml water

250 g room temperature non-liquid coconut oil

80 g Holland cocoa powder

a little rum if the Paleo diet allows it (it can be left out)

Also:

800 g tinned pears in its own juice or 400-500 g fresh pears

40-50 g grated dark chocolate with minimum75 % cocoa content

Mix all the ingredients of the dough. Grease a pie dish with coconut oil. With the help of a wet spoon, press the dough into the bottom and sides of the dish. Preheat the oven to 150 degrees. Bake the pie for 15 minutes. Then let it cool. While the pie is baking, prepare the cream. Mix the egg yolk bar with the water and the vanilla until it becomes creamy. Then mix the coconut oil, the coca powder, the sweetener and the rum at the lowest mark of the blender. Then mix the two creams. (I do it in the blender too.) Spread one third of the cream onto the pie. Place the tinned pears on it without the juice. Spread the rest of the cream on the top and sprinkle it with the grated chocolate. Put it into the fridge for a couple of hours to let it solidify. I think it becomes the most delicious the following day.

Tip: unpack the egg-yolk bar the previous day which allows it to air and lose its typical egg smell.