Cranberry and pear tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites until stiff, add sugar, vanillin sugar and salt. Stir in the egg yolks briefly. Sift flour, starch and baking powder into the egg mixture. Add almonds and fold into the egg cream with a whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes.

2. 2

   Let it cool down on a cake rack. In the meantime, sort out the cranberries, wash and boil them in 1/4 litre water with 75 grams of sugar. Cook over a low heat for ten minutes. Wash and quarter the pears. Remove the core. Cut pears into slices. Drain the cranberries, collect the sugar solution and return to the pot. Add pear slices and lemon juice, heat up, simmer for five minutes, then drain. Cut the sponge cake once. Fold the bottom cake layer with the edge of the springform pan. Soak the gelatine. Beat a cup of cream, a tablespoon of sugar and a packet of vanilla sugar until stiff. Squeeze the gelatine, dissolve and stir into the stiff cream. Fold in half the berries and pear wedges. Spread the fruit cream on the bottom cake layer, cover with the second layer and sprinkle 2/3 of the remaining berries on the top layer.

3. 3

   Cut the sponge cake once. Fold the bottom cake layer with the edge of the springform pan. Soak the gelatine. Beat a cup of cream, a tablespoon of sugar and a packet of vanilla sugar until stiff. Squeeze the gelatine, dissolve and stir into the stiff cream. Fold in half the berries and pear wedges. Spread the fruit cream on the bottom cake layer, cover with the second layer and sprinkle 2/3 of the remaining berries on the top layer. Mix the cake glaze, remaining sugar and wine and bring to the boil. Pour the icing over the cranberries and chill the cake for an hour. Whip the remaining cream and vanilla sugar until stiff. Loosen the edge of the mould and spread the edge of the cake with half of the cream. Pour the rest of the cream into a piping bag with a perforated spout and squirt onto the cake as a ring and tuffs. Cover with remaining pear wedges and sprinkle with cranberries. Serve dusted with cocoa. Makes 16 pieces

4. 4

   Mix the cake glaze, remaining sugar and wine and bring to the boil. Pour the icing over the cranberries and chill the cake for an hour. Whip the remaining cream and vanilla sugar until stiff. Loosen the edge of the mould and spread the edge of the cake with half of the cream. Pour the rest of the cream into a piping bag with a perforated spout and squirt onto the cake as a ring and tuffs. Cover with remaining pear wedges and sprinkle with cranberries. Serve dusted with cocoa. Makes 16 pieces