How to make
Peel and slice the pears.
In a large bowl, place the softened butter, brown and crystal sugar. Beat them with a mixer into a fluffy cream.
Add the eggs one by one, while being careful not to beat the mixture in a way that it turns out grainy, so wait until the egg is well absorbed by the buttery cream before adding the next ingredient.
Mix the flour, vanilla and baking powder. Sift them.
Add it in portions to the egg and butter mixture, while stirring with a spoon. Pour the milk and homogenize all products well.
Line a baking tray (22 cm) with a detachable bottom with baking paper. Pour the mixture in it. It is semi-liquid, but in the course of baking it thickens and the cake becomes very juicy.
Sprinkle it with chocolate drops and arrange the pears to your liking.
Bake the cake at 340°F (170 degrees) in a preheated static oven for about 50 minutes. Poke it with a wooden skewer to check if it is fully baked.
Remove the baked fruit cake, wait 10 minutes, remove it from the pan and carefully turn it over into a suitable dish.
The pear and chocolate drops turnover cake is ready.
