Fire tongs cream cake

Name: Fire tongs cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 100 g Dark chocolate; 150 g Butter or margarine; 150 g Sugar; 4 Eggs (size M); 300 g Flour; 1 package Baking Powder; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Fat and breadcrumbs; 4 Pear halves (a.d.tin); 1 Bag of clear cake glaze; 2 TABLESPOONS Sugar; 1/4 l Pear juice; 1 TABLESPOON Rum; 7 sheets white gelatine; 1 leaf red gelatine; 3 Egg Yolk; 100 g Sugar; 200 ml Mulled wine; 2 TABLESPOONS Rum; 4 TABLESPOONS Lemon juice; 400 g Whipped cream; 6 Baby pears (a. d. glass); 1/2 l Mulled wine; 100 g Dark chocolate coating

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

100 g Dark chocolate
150 g Butter or margarine
150 g Sugar
4 Eggs (size M)
300 g Flour
1 package Baking Powder
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Fat and breadcrumbs
4 Pear halves (a.d.tin)
1 Bag of clear cake glaze
2 TABLESPOONS Sugar
1/4 l Pear juice
1 TABLESPOON Rum
7 sheets white gelatine
1 leaf red gelatine
3 Egg Yolk
100 g Sugar
200 ml Mulled wine
2 TABLESPOONS Rum
4 TABLESPOONS Lemon juice
400 g Whipped cream
6 Baby pears (a. d. glass)
1/2 l Mulled wine
100 g Dark chocolate coating

Directions

1
Chop chocolate for the base. Cream fat and sugar, stir in eggs one after the other. Mix flour and baking powder, add while stirring. Fold in lemon zest and chocolate. Pour into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Let cool and cut the cake base in half.
2
For the filling, cut the pears into fine slices. Cover the bottom of the cake base with it. Mix cake glaze powder and sugar in a pot. Add pear juice and rum while stirring and bring to the boil. Spread over the pears and place the second cake base on top. For the cream, soak gelatine in cold water. Whisk egg yolk and sugar on a hot water bath until thick and creamy. Stir in mulled wine, rum and lemon juice. Squeeze out the gelatine, dissolve lukewarm. Stir into the cream and chill. Whip the cream until stiff. When the cream starts to gel, fold in the cream. Gradually pour the cream onto the middle of the cake and smooth it down. If necessary, refrigerate again in between, then allow to set completely.
3
Squeeze out the gelatine, dissolve lukewarm. Stir into the cream and chill. Whip the cream until stiff. When the cream starts to gel, fold in the cream. Gradually pour the cream onto the middle of the cake and smooth it down. If necessary, refrigerate again in between, then allow to set completely. To decorate, put baby pears in boiling mulled wine. Remove the pot from the stove and let the pears steep in it for about 15 minutes. Dab the pears dry. In the meantime, chop the chocolate coating and melt it in a hot water bath. Spread thinly on a tray and chill. Form into rolls with a spatula. Decorate the cake with halved pears and chocolate rolls. Makes about 12 pieces
4
Remove the pot from the stove and let the pears steep in it for about 15 minutes. Dab the pears dry. In the meantime, chop the chocolate coating and melt it in a hot water bath. Spread thinly on a tray and chill. Form into rolls with a spatula. Decorate the cake with halved pears and chocolate rolls. Makes about 12 pieces