Pear Helene cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Pour the cream into a tall mixing bowl. Wash the cream cup, dry it and use it as a measuring cup. Drain the pears. Roughly chop the chocolate. Melt with butter in a bowl over a warm water bath. Beat the eggs, vanilla sugar, salt and sugar with the whisk of the hand mixer for 5-8 minutes until thick and creamy.

2. 2

   Mix flour and baking powder. Add the chocolate butter mixture to the egg cream and stir in. Sift the flour mixture over the egg cream and stir in briefly. Line the fat pan of the oven (approx. 32 x 39 cm) with baking paper. Add the dough and smooth it down. Cut the pears into fan shapes and spread them on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Remove and let cool off. Bring apricot jam to the boil with 1-2 tablespoons of warm water, pass through a sieve and allow to cool slightly. Spread pear halves with it and let them get firm. Cut the cake into pieces.

3. 3

   Cut the pears into fan shapes and spread them on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Remove and let cool off. Bring apricot jam to the boil with 1-2 tablespoons of warm water, pass through a sieve and allow to cool slightly. Spread pear halves with it and let them get firm. Cut the cake into pieces. Dust with icing sugar and decorate with chocolate rolls and mint. Whip the cream set aside until stiff and add to the cake.

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
240 kcal

CARBS
26 g

FATS
13 g

PROTEINS
4 g