Cream Cake with Pears
- For the sponge cake base
- 3 egg yolks
- 3 egg whites
- 100 grams sugar
- 1 packet Vanilla sugar
- 40 grams Pastry flour
- 30 grams cornstarch
- 30 grams cocoa powder
- For the cream filling
- 300 grams Crème fraiche
- 50 grams
- 5 sheets silver gelatin
- 70 grams sugar
- 200 grams Whipped cream
- 2 centiliters Pear brandy
- 500 grams Pear compote
Measure out all ingredients accurately.
Line the bottom of a springform pan with parchment paper.
For the sponge cake base: Whisk the egg yolks with 1/2 the sugar and the vanilla sugar until fluffy.
Whip the egg whites until foamy. Continue beating, gradually adding the remaining sugar, until stiff and glossy.
Fold the egg whites into the egg yolk mixture.
Sift the flour, cocoa powder and cornstarch over the egg mixture and gently fold in.
Pour the batter into the prepared springform pan, smooth the surface and bake in a preheated oven (175°C) (approximately 350°F) for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let cool slightly. Carefully run a thin knife around the edges of the springform pan and invert onto a wire rack. Let cool for at least 2 hours.
For the cream filling: Bloom the gelatin in cold water. Mix together the crème fraîche, pear juice, sugar and pear brandy. Transfer 2-3 tablespoons to a small saucepan. Squeeze the excess water from the gelatin, add to the saucepan and gently heat until melted. Stir back into the main crème fraîche mixture and chill until the mixture starts to set, around 30 minutes. Whip the cream until stiff and fold in.
Use a melon baller to cut out 16 small balls from the poached pears. Set aside for decoration. Chop the melon-balled pears and cut the remaining whole pears in half.
To build the cake: Place a cake ring around the sponge cake. Top with the pear halves and pieces and then spread the cream over top and smooth the surface. Chill until ready to serve.
For the decoration: Whip the cream, whipped cream stabilizer and sugar until stiff. Spread most over the top of the cake and then transfer the rest to a piping bag. Pipe 16 rosettes over the cake and top each with a pear ball.
Sprinkle the center with chocolate shavings.