Pear Cream Cake
Ingredients
- For the batter
- 5
- 150 grams
Sugar (approximately 5 ounces, or 1/2 cup)
- 1 pinch
- 80 grams
Pastry flour (approximately 3 ounces, or 1/3 cup)
- 80 grams
Cornstarch (approximately 3 ounces, or 1/3 cup)
- 1 tablespoon
grated Lemon peel
- 125 grams
-
Butter (for the pan)
-
Pastry flour (for the pan)
- For the filling
- 4
- 8
small Pears
- 80 grams
Pear jam (approximately 2 ounces)
- 80 grams
Lemon jelly approximately 2 ounces)
- 4 teaspoons
powdered Gelatin
- 200 grams
Whipping cream approximately 7 ounces)
- 2 teaspoons
- 2
Oranges (juice)
- For the garnish
- 100 grams
- 100 grams
Preparation steps
For the batter: Beat eggs with sugar and salt until creamy. Mix flour, cornstarch and butter. Add to the egg mixture and mix well. Place in greased and floured pan and bake in preheated oven (200°C - approximately 400°F) for about 25 - 30 minutes. Remove and cool on a wire rack, then remove cake from pan.
For the filling: Combine gelatin with 2 tablespoons cold water, soak. Peel, core and finely grate 3 pears. Mix egg yolks and sugar in a double boiler over low heat until creamy. Stir in gelatin, grated pear and orange zest, remove pan from heat. Let cool slightly, then fold in the whipped cream.
Slice cake horizontally into 3 layers. Place the bottom layer on round bottom of the springform pan. Drizzle with a little orange juice and spread with pear jam. Place middle layer onto cake, drizzle with orange juice and cover with the pear slices. Spread the lemon jelly on top of pears and place final cake layer on top. Spread whipped cream over the cake's top and sides and decorate the top with almonds flakes. If desired, decorate the cake with whipped cream using a star tip. Garnish as desired with finely chopped mint.
