Pear and nut cream cake

Name: Pear and nut cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 Eggs (size M); 175 g + 1 tablespoon + 1 teaspoon sugar; 100 g Flour; 25 g Cornstarch; 1 (approx. 6 g) slightly heaped Tsp baking powder; 1/2 l dry red wine; 2 TABLESPOONS Lemon juice; 7-10 Tbsp thinly peeled rind of 1/2 organic lemon; 1 Cinnamon stick; 3 Cloves; 6 des poires mûres (environ 150 g chacune ; par exemple, des truites); 125 g ground hazelnuts; 900 g Whipped cream; 1 package Bourbon vanilla sugar; 250 g Marzipan raw mass; 50 g Icing sugar; 40–50 g Hazelnut brittle; 12–16 Hazelnut kernels; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 Eggs (size M)
175 g + 1 tablespoon + 1 teaspoon sugar
100 g Flour
25 g Cornstarch
1 (approx. 6 g) slightly heaped Tsp baking powder
1/2 l dry red wine
2 TABLESPOONS Lemon juice
7-10 Tbsp thinly peeled rind of 1/2 organic lemon
1 Cinnamon stick
3 Cloves
6 des poires mûres (environ 150 g chacune ; par exemple, des truites)
125 g ground hazelnuts
900 g Whipped cream
1 package Bourbon vanilla sugar
250 g Marzipan raw mass
50 g Icing sugar
40–50 g Hazelnut brittle
12–16 Hazelnut kernels
7-10 Tbsp Fat and flour
baking paper

Directions

1
Separate eggs. Beat the egg whites and 3 tbsp. cold water until stiff, adding 75 g sugar at the end. Add egg yolks one after the other and fold in. Mix flour, starch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Let the sponge cake cool down in the tin on a cake rack
2
Boil up red wine, 100 g sugar, lemon juice and zest, cinnamon stick and cloves in a high pot. Peel and halve the pears and cut out the core. Put the pears into the red wine, cover and simmer at low heat for 10-15 minutes. Let the pears cool down in the stock for about 3 hours
3
Roast ground hazelnuts in a pan without fat while stirring. Take out immediately and let it cool down. Lift the pears out of the red wine and let them drain well on kitchen paper
4
Remove the sponge base from the mould and cut through horizontally. Place a cake ring around the lower cake base. Whip 500 g cream, 1 tablespoon sugar and vanilla sugar until stiff. Fold the roasted hazelnuts into the cream. Spread a thin layer of hazelnut cream on the bottom sponge cake base. Put pears on top and spread with the remaining cream. Cover with the upper sponge cake base and chill for about 15 minutes
5
Knead marzipan and icing sugar. Roll out marzipan on baking paper to a round plate (approx. 27 cm Ø). Place the closed edge of the springform pan on the marzipan plate as a template and cut out the inner edge. Whip 400 g cream and 1 tsp. sugar until stiff. Put approx. 1/3 of the cream in a piping bag with a star-shaped spout. Remove the cake from the cake ring and spread the cream all around. Place a marzipan cover on the cake and sprinkle the cake ring with brittle. Decorate with cream tuffs and hazelnuts. Keep cool until serving
6
waiting time approx. 3 hours
7
Tip: The remaining red wine stock tastes delicious warmed up as mulled wine