Cinnamon and mousse pear tart

Name: Cinnamon and mousse pear tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 1 pinch Salt; 1 package Vanillin sugar; 75 g Sugar; 1/4 TEASPOON Cinnamon; 25 g Cornstarch; 75 g Flour; 1 coated Tsp Baking Powder; 800 g Whipped cream; 425 g Dark chocolate coating; 1 can(s) (850 ml) Pears; 2 cl Pear brandy; 3 Baby pears, 5 cinnamon stars and 1 teaspoon dark cocoa powder to decorate (from the tin); baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
1 pinch Salt
1 package Vanillin sugar
75 g Sugar
1/4 TEASPOON Cinnamon
25 g Cornstarch
75 g Flour
1 coated Tsp Baking Powder
800 g Whipped cream
425 g Dark chocolate coating
1 can(s) (850 ml) Pears
2 cl Pear brandy
3 Baby pears, 5 cinnamon stars and 1 teaspoon dark cocoa powder to decorate (from the tin)
baking paper
7-10 Tbsp Freezer bag

Directions

1
Separate eggs. Beat the egg whites with the whisk of the hand mixer until stiff, adding salt, vanillin sugar and sugar. Stir in egg yolk. Mix cinnamon, cornstarch, flour and baking powder, sieve in portions onto the beaten egg white and fold in carefully. Line the bottom of a springform pan (22 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. In the meantime heat up the cream.
2
Chop 400 g chocolate coating and melt in the cream. Chill for about 4 hours. Remove the sponge cake base from the oven, place on a grid and remove the cake edge from the edge of the mould with a knife. Let it cool down. Line a tray with baking paper. Melt 25 g chocolate coating on a hot water bath. Pour into a freezer bag and cut off a small corner. Spray small chocolate bars onto the baking parchment. Put it in a cold place. Drain the pears on a sieve. Dab pear halves dry well with kitchen paper. Whip the chocolate cream. Cut the sponge base horizontally. Place the bottom base on a plate, sprinkle with pear brandy and spread a thin layer of mousse. Place the pears on top.
3
Spray small chocolate bars onto the baking parchment. Put it in a cold place. Drain the pears on a sieve. Dab pear halves dry well with kitchen paper. Whip the chocolate cream. Cut the sponge base horizontally. Place the bottom base on a plate, sprinkle with pear brandy and spread a thin layer of mousse. Place the pears on top. Spread half of the remaining mousse on top. Cover with the upper base and spread the rest of the mousse on top. Chill the cake for about 2 hours. Dust the cake with cocoa. Drain the baby pears, cut them in half and cut them into a fan shape. Decorate the cake with pear fans, cinnamon stars and chocolate bars. Keep the cake cold until you eat it
4
Spread half of the remaining mousse on top. Cover with the upper base and spread the rest of the mousse on top. Chill the cake for about 2 hours. Dust the cake with cocoa. Drain the baby pears, cut them in half and cut them into a fan shape. Decorate the cake with pear fans, cinnamon stars and chocolate bars. Keep the cake cold until you eat it