Pear Helene cake

Name: Pear Helene cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 375 g Whipped cream; 300 g Dark chocolate; 4 Eggs (size M); 100 g + 4 tablespoons sugar; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 800 g Pears (approx. 6 pieces); 4 TABLESPOONS Lemon juice; 1 package Pudding powder "Vanilla Flavor"; 400 ml Milk; 6 TABLESPOONS Rum; 40 g flaked almonds; 7-10 Tbsp Cocoa and icing sugar; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

375 g Whipped cream
300 g Dark chocolate
4 Eggs (size M)
100 g + 4 tablespoons sugar
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
800 g Pears (approx. 6 pieces)
4 TABLESPOONS Lemon juice
1 package Pudding powder "Vanilla Flavor"
400 ml Milk
6 TABLESPOONS Rum
40 g flaked almonds
7-10 Tbsp Cocoa and icing sugar
baking paper

Directions

1
Warm the cream. Chop the chocolate and melt in it. Pour into a high mixing bowl and chill for about 3 hours. In the meantime separate the eggs. Beat the egg whites and 4 tablespoons of water until stiff, pour in 100 g sugar. Stir in egg yolks. Sift flour, starch and baking powder over it and fold in carefully. Line the bottom of a springform pan (24 cm Ø) with baking paper.
2
Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the tin and let cool. In the meantime, peel and quarter the pears and cut out the core. Cut the fruit flesh into pieces. Mix lemon juice and 1 tablespoon sugar. Steam for 5-7 minutes while stirring. In the meantime, stir 3 tablespoons sugar, pudding powder and 6 tablespoons milk until smooth. Bring the rest of the milk to the boil. Add the pudding powder. Bring to the boil while stirring, fold in the pears. Cut the sponge cake base in half horizontally. Sprinkle both bases with rum. Cover the lower cake base with a springform pan rim. Spread pear cream on top.
3
In the meantime, stir 3 tablespoons sugar, pudding powder and 6 tablespoons milk until smooth. Bring the rest of the milk to the boil. Add the pudding powder. Bring to the boil while stirring, fold in the pears. Cut the sponge cake base in half horizontally. Sprinkle both bases with rum. Cover the lower cake base with a springform pan rim. Spread pear cream on top. Place the second cake base on top, put it in the fridge for 1 hour, remove the edge of the springform pan. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread the cake all around. Spoon the top with a spoonful of spikes, refrigerate for 1/2 hour. In the meantime, roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Sprinkle cake with almond flakes. Serve dusted with cocoa and icing sugar
4
Place the second cake base on top, put it in the fridge for 1 hour, remove the edge of the springform pan. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread the cake all around. Spoon the top with a spoonful of spikes, refrigerate for 1/2 hour. In the meantime, roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Sprinkle cake with almond flakes. Serve dusted with cocoa and icing sugar
5
Picture no. 1 variation for decorating: 400 g = peel 6 small pears, cook in red wine, sugar and lemon juice for 15 minutes)