Mascarpone cake pear Helene

Name: Mascarpone cake pear Helene
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 package Pudding powder; 7-10 Tbsp "Cream (for 1/2 milk;; 7-10 Tbsp to boil), 400 ml milk; 60 g + 40 g + 30 g sugar; 2 Eggs (Gr. M); 1 package Vanillin sugar; 25 g flour, 25 g cornstarch; 1 TEASPOON cocoa, 1/2 teaspoon baking powder; 1 kg pears, juice of 1/2 lemon; 1-2 TABLESPOONS Pear brandy; 500 g Mascarpone (ita.; 7-10 Tbsp double cream cream cheese); 75 g semi-bitter couverture; 7-10 Tbsp possibly chocolate decor, baby pears from the glass and balm; baking paper, freezer bag

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 package Pudding powder
7-10 Tbsp "Cream (for 1/2 milk;
7-10 Tbsp to boil), 400 ml milk
60 g + 40 g + 30 g sugar
2 Eggs (Gr. M)
1 package Vanillin sugar
25 g flour, 25 g cornstarch
1 TEASPOON cocoa, 1/2 teaspoon baking powder
1 kg pears, juice of 1/2 lemon
1-2 TABLESPOONS Pear brandy
500 g Mascarpone (ita.
7-10 Tbsp double cream cream cheese)
75 g semi-bitter couverture
7-10 Tbsp possibly chocolate decor, baby pears from the glass and balm
baking paper, freezer bag

Directions

1
Mix the pudding powder, 4 tbsp. milk and 60 g sugar. Boil up the rest of the milk. Stir in pudding powder, bring to the boil again. Let cool down
2
Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff. Add 40 g sugar and vanillin sugar. Beat the egg yolks separately. Mix flour, starch, cocoa and baking powder. Sieve onto the egg mixture and fold in
3
Pour the dough into a spring form (26 cm Ø) lined with baking paper at the bottom. In a hot oven (electric cooker: 200 °C/ circulating air: 175 °C /
4
Peel, quarter and core the pears. Boil 1/2 l water, lemon juice and 30 g sugar. Steam the pears for about 10 minutes. Drain pears and let them cool down
5
Remove the bottom from the mould, remove the paper. Let it cool down. Place the edge of the mould around the base. Sprinkle with pear brandy and cover with pears
6
Whip the pudding and stir in the mascarpone. Spread on the pears. Chill the cake for about 2 hours
7
Chop the chocolate coating and melt in a hot water bath. Pour into a freezer bag. Cut off a small corner. Decorate the cake with chocolate strips and possibly with chocolate decorations, baby pears and lemon balm