Pear mocca cream cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and saffron until stiff. Gradually add sugar and vanillin sugar. Stir in the egg yolks one by one. Sift the flour, starch and baking powder into the egg foam mixture. Fold in with a whisk. Fill into the springform pan greased at the bottom and lined with parchment, smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes.

2. 2

   Loosen the edge of the springform pan, turn the cake onto a cake rack, remove the paper. Let the sponge cake cool down. Meanwhile, for the mocha cream, mix egg yolk and sugar, up to one tablespoon. Boil up 1 cup of cream and soluble coffee in a pot. While stirring, gradually pour into the egg yolk. Return to the pot and heat carefully while stirring constantly until the cream thickens. Pour into a bowl and allow to cool to room temperature while stirring occasionally. Soak the gelatine. Cut the sponge cake once crosswise. Place the base on a cake plate and fold it over with the edge of the springform pan. Drain a can of pears on a sieve and cut into slices. (Peel the fresh pears, cut out the core and steam the fruit for 4-8 minutes in lemon-sugar-water, depending on the degree of ripeness). Cover the cake base with pear slices in flakes. Drain remaining pears, collect the juice. Puree the pears, except for 4 halves. Squeeze the gelatine, dissolve over a mild heat, mix with a few tablespoons of pear juice and gradually stir into the pear puree.

3. 3

   Cut the sponge cake once crosswise. Place the base on a cake plate and fold it over with the edge of the springform pan. Drain a can of pears on a sieve and cut into slices. (Peel the fresh pears, cut out the core and steam the fruit for 4-8 minutes in lemon-sugar-water, depending on the degree of ripeness). Cover the cake base with pear slices in flakes. Drain remaining pears, collect the juice. Puree the pears, except for 4 halves. Squeeze the gelatine, dissolve over a mild heat, mix with a few tablespoons of pear juice and gradually stir into the pear puree. Put it in a cold place. Whip remaining cream, remaining sugar and vanillin sugar until stiff. As soon as the pear puree begins to set, fold in the cream. Spread the pear cream on the pear wedges. Place the second cake base on top and chill for about 1 hour. Beat the butter until it looks creamy white (approx. 10-15 minutes). Stir in cooled mocha cream by the spoonful. Chill for approx. 20 minutes.

4. 4

   Put it in a cold place. Whip remaining cream, remaining sugar and vanillin sugar until stiff. As soon as the pear puree begins to set, fold in the cream. Spread the pear cream on the pear wedges. Place the second cake base on top and chill for about 1 hour. Beat the butter until it looks creamy white (approx. 10-15 minutes). Stir in cooled mocha cream by the spoonful. Chill for approx. 20 minutes.

5. 5

   Loosen the edge of the springform pan. Spread the cake with 2/3 of the buttercream. Fill the rest of the cream into a piping bag with star-shaped spout and decorate the edge with 12 thick tuffs. Cut the pears into thin slices and decorate the cake with them. Dust with cocoa before serving. Results in about 12 pieces