Pear and Whipped Cream Layer Cake
- For the sponge base
- 150 grams
- 120 grams
- 60 grams
Preheat the oven to 180°C (approximately 350°F). Line the bottom of a springform pan with parchment paper.
For the sponge base: Separate the eggs. Beat the yolks with half the sugar and the vanilla sugar until thick and creamy. In the bowl of an electric mixer, beat the egg whites until stiff, gradually add the remaining sugar and beat until stiff and shiny. Fold the egg whites into the egg yolk mixture.
Mix the flour with the cornstarch and gently fold into the batter. Pour into the prepared springform pan, smooth the surface and bake on the middle rack of the oven until a toothpick inserted in the center comes out clean, about 35 minutes.
For the filling: In a saucepan, bring the sugar, wine, lemon juice and 100 ml (approximately 1/2 cup) of water to a boil. Peel, halve and core the pears and cut the halves into slices. Add to the pan, return to a boil, remove from the heat and let cool. The pears should be tender but not falling apart.
Remove the cake from the oven, let cool slightly, carefully run a thin knife around the edge of the springform pan and invert the cake onto a wire rack to cool. Halve horizontally and spread the jam over the bottom layer.
Drain the pears well and finely chop 3-4 pear slices. Spread half of the remaining slices over the bottom cake layer.
Beat the cream with the powdered sugar and the cream stabilizer until stiff. Spread about 1/3 of the cream over the pears and smooth. Place the top layer on. Spoon a little of the remaining cream into a piping bag to garnish.
Mix together the reserved chopped pears with the pear brandy and cream cheese. Fold in the remaining whipped and thinly spread over the sides and top of the cake and smooth.
Pipe the whipped cream around the edge of the cake, top with the remaining pears and sprinkle with pistachios. Decorate the edge with the slivered almonds and refrigerate until ready to serve.