Pear Cappuccino Tart

Name: Pear Cappuccino Tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 2 Eggs (size M); 175 g Sugar; 100 g Flour; 1 TABLESPOON Cocoa powder; 2 TEASPOONS Baking Powder; 600 g Pears; 3 packages Vanillin sugar; 1 package clear cake glaze powder; 2 TABLESPOONS instant ice coffee powder; 2 packages Cream stabiliser; 600 g Whipped cream; 100 g Rasp chocolate "Dark; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

2 Eggs (size M)
175 g Sugar
100 g Flour
1 TABLESPOON Cocoa powder
2 TEASPOONS Baking Powder
600 g Pears
3 packages Vanillin sugar
1 package clear cake glaze powder
2 TABLESPOONS instant ice coffee powder
2 packages Cream stabiliser
600 g Whipped cream
100 g Rasp chocolate "Dark
7-10 Tbsp Grease

Directions

1
Beat the eggs and 2 tablespoons of cold water with the whisk of the hand mixer until thick and creamy white, adding 100 g sugar. Mix flour, cocoa and baking powder and fold in portions. Grease the bottom of a springform pan (26 cm Ø). Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Take out, place on a cake rack and let cool off.
2
In the meantime, peel and halve the pears and cut out the core. Cut pears into slices. Bring 400 ml water, 1 packet of vanillin sugar and 75 g sugar to the boil, add pear slices and simmer for 3-4 minutes. Pour into a sieve, drain well, collecting the liquid. Measure out 250 ml of liquid, let it cool down. Remove the base from the pan and place on a cake plate. Spread pear wedges evenly on top. Mix the measured liquid and cake glaze powder in a saucepan with a wooden spoon. Bring to the boil while stirring, remove from the heat and spread on the pears. Let it cool down. Mix 2 sachets of vanilla sugar, iced coffee powder and cream setting agent.
3
Remove the base from the pan and place on a cake plate. Spread pear wedges evenly on top. Mix the measured liquid and cake glaze powder in a saucepan with a wooden spoon. Bring to the boil while stirring, remove from the heat and spread on the pears. Let it cool down. Mix 2 sachets of vanilla sugar, iced coffee powder and cream setting agent. Whip the cream until stiff, allowing the mixture to trickle in. Fold in 75 g chocolate shavings. Spread on the base in a dome shape. Sprinkle with 25 g chocolate shavings. Chill for about 30 minutes and serve
4
Whip the cream until stiff, allowing the mixture to trickle in. Fold in 75 g chocolate shavings. Spread on the base in a dome shape. Sprinkle with 25 g chocolate shavings. Chill for about 30 minutes and serve
5
waiting time 1 1/2 hours