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Pear Cream Cake

Name: Pear Cream Cake
Total time: 1 h 30 min
Yield: 1
Ingredients: 5 Eggs; 150 grams Sugar (approximately 5 ounces, or 1/2 cup); 1 pinch Salt; 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 liquid Butter approximately 5 ounces); Butter (for the pan); Pastry flour (for the pan); 4 Egg yolks; 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 Orange peel; 2 Oranges (juice); 100 grams roasted Sliced almonds (approximately 4 ounces); 100 grams whipped Whipping cream (approximately 4 ounces)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 30 min.

Preparation

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Ingredients

for

26 cm Springform pan (approximately 10 inches)

For the batter: 5
Eggs; 150 grams
Sugar (approximately 5 ounces, or 1/2 cup); 1 pinch
Salt; 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
liquid Butter approximately 5 ounces); Butter (for the pan); Pastry flour (for the pan)

For the filling: 4
Egg yolks; 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
Orange peel; 2
Oranges (juice)

For the garnish: 100 grams
roasted Sliced almonds (approximately 4 ounces); 100 grams
whipped Whipping cream (approximately 4 ounces)

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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.

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Pear Cream Cake

Ingredients

Preparation steps

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