Cornflake cake with almond brine and steamed pears

Name: Cornflake cake with almond brine and steamed pears
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 2 bars (100 g each) milk chocolate; 75 g Cornflakes; 2 Pears; 1/4 l dry white wine; 7-10 Tbsp Juice of 1 lemon; 100 g Sugar; 6 sheets white gelatine; 50 g Marzipan raw mass; 1 package (200 g) Double cream cream cheese; 500 g Low-fat curd; 5 drops of almond flavor; 1 package Bourbon vanilla sugar; 250 g Whipped cream; 1 TABLESPOON flaked almonds; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

2 bars (100 g each) milk chocolate
75 g Cornflakes
2 Pears
1/4 l dry white wine
7-10 Tbsp Juice of 1 lemon
100 g Sugar
6 sheets white gelatine
50 g Marzipan raw mass
1 package (200 g) Double cream cream cheese
500 g Low-fat curd
5 drops of almond flavor
1 package Bourbon vanilla sugar
250 g Whipped cream
1 TABLESPOON flaked almonds
7-10 Tbsp Lemon balm
baking paper

Directions

1
Melt the chocolate in a hot water bath. Mix the chocolate and cornflakes carefully. Line the bottom of a springform pan (26 cm Ø) with baking parchment, add Corn flakes and press them together carefully. Put the cornflakes base in a cool place and let it dry. In the meantime, wash and quarter the pears and remove the core. Cut the pears into slices.
2
Bring wine, lemon juice and 25 g sugar to the boil, steam pear slices for about 3 minutes, drain on a sieve and let cool. Soak gelatine in cold water. Cut marzipan into small cubes and stir with cream cheese until smooth. Then stir in curd cheese and almond flavour. Mix remaining sugar and vanilla sugar and stir into cream. Squeeze the gelatine and dissolve carefully. First stir in two tablespoons of cream. Then add the mixture to the remaining quark. Whip the cream until stiff and fold into the cream. Remove the cake base from the baking paper and put it back into the tin. Spread the cream on top.
3
Squeeze the gelatine and dissolve carefully. First stir in two tablespoons of cream. Then add the mixture to the remaining quark. Whip the cream until stiff and fold into the cream. Remove the cake base from the baking paper and put it back into the tin. Spread the cream on top. Cover with pear wedges and put in a cool place for at least 6 hours (preferably overnight). Roast the almonds in a pan without fat until golden brown. Sprinkle the cake with it. Serve decorated with lemon balm as desired. Makes 12 pieces
4
Cover with pear wedges and put in a cool place for at least 6 hours (preferably overnight). Roast the almonds in a pan without fat until golden brown. Sprinkle the cake with it. Serve decorated with lemon balm as desired. Makes 12 pieces