Biscuittaler with baby pears
easy
35 mins
35 mins
Ingredients
- 2 Cup (à 200 g) Whipped cream
- 150 g Chocolate Mint bars
- 4 Eggs (size M)
- 2 TABLESPOONS juice and grated zest of 1 untreated lemon
- 100 g Sugar
- 1 package Vanillin sugar
- 75 g Flour
- 1 knife tip Baking Powder
- 3 (approx. 30 g, from the glass) Baby Pears
- 60 g Raspberries
- 1 TABLESPOON Icing sugar
- 1 TABLESPOON Cocoa powder
- baking paper
Directions
- 1
Heat the cream. Add chocolate mint bars and melt while stirring. Allow the chocolate mint cream to cool for at least 3 hours, preferably overnight. Separate the eggs for the sponge cake. Beat the egg whites and 2 tablespoons of cold water until very stiff. Finally add lemon juice.
- 2
Stir in sugar and vanillin sugar and let it trickle in. Stir in the egg yolk. Sift the flour and baking powder and carefully fold into the egg mixture. Pour the sponge mixture into a piping bag with a perforated spout. Spray a total of 12 oval plates onto a baking tray lined with baking paper. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 12-15 minutes. Remove baking paper, let dough plates cool down. Cut the pears into slices, cutting out the core. Sort raspberries. Whip the chocolate mint cream until stiff and fill into a piping bag with star-shaped spout. Spray onto 6 dough plates. Spread pear slices and raspberries on top.
- 3
Remove baking paper, let dough plates cool down. Cut the pears into slices, cutting out the core. Sort raspberries. Whip the chocolate mint cream until stiff and fill into a piping bag with star-shaped spout. Spray onto 6 dough plates. Spread pear slices and raspberries on top. Cover each with a second plate. Dust with icing sugar and cocoa
Nutrition Facts
540 kcal
58 g
29 g
8 g
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