Pear-cranberry-nut cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 125 g of sugar. Stir in egg yolks. Mix flour, nuts and baking powder and fold into the mixture. Finally stir in the milk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the mixture and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 20 minutes.

2. 2

   Soak gelatine in cold water. Remove the base from the oven and let it cool down for about 10 minutes. Remove the cake from the edge. Let the cake cool down. Drain pear halves in a sieve. Drain the cranberries and collect the juice. Take 1 tablespoon of cranberries aside for decoration. Mix the remaining cranberries, 100 ml juice, 100 g sugar, yoghurt and vanillin sugar. Squeeze the gelatine and dissolve. Add 3 tablespoons of the cream and stir back into the rest of the cream. Remove the cake from the springform pan and place on a cake platter. Put the edge of the springform pan around the cooled cake base again. Whip 300 g cream until stiff and fold into the cream. Spread 3 tablespoons of cream on the sponge cake. Spread pear halves on top and fill up with the remaining cream.

3. 3

   Mix the remaining cranberries, 100 ml juice, 100 g sugar, yoghurt and vanillin sugar. Squeeze the gelatine and dissolve. Add 3 tablespoons of the cream and stir back into the rest of the cream. Remove the cake from the springform pan and place on a cake platter. Put the edge of the springform pan around the cooled cake base again. Whip 300 g cream until stiff and fold into the cream. Spread 3 tablespoons of cream on the sponge cake. Spread pear halves on top and fill up with the remaining cream. Chill the cake for about 1 hour. Lightly roast the sliced hazelnuts in a pan without fat. Heat up the redcurrant jelly. Remove the edge of the springform pan. Spread a thin layer of redcurrant jelly on the edge of the cake and press the hazelnut flakes on. Whip 100 g cream until stiff and fill into a piping bag with star-shaped spout. Decorate cake with cream tuffs and cranberries

4. 4

   Chill the cake for about 1 hour. Lightly roast the sliced hazelnuts in a pan without fat. Heat up the redcurrant jelly. Remove the edge of the springform pan. Spread a thin layer of redcurrant jelly on the edge of the cake and press the hazelnut flakes on. Whip 100 g cream until stiff and fill into a piping bag with star-shaped spout. Decorate cake with cream tuffs and cranberries

5. 5

   Waiting time approx. 1 hour