Pear-shaped cake Helene

Ingredients

Directions

1. 1

   Chop 100 g chocolate coating and melt it on a hot water bath, then let it cool down a little. Stir butter and sugar until creamy. Stir in the eggs one by one. Add the chocolate coating. Mix flour with baking powder, stir in. Spread the dough into a greased springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes.

2. 2

   Drain the pears on a sieve, collecting the juice. Remove the cake base, let it cool down and cut through 1 x horizontally. Place a springform pan rim around the bottom cake base. Soak the gelatine in cold water. Warm up 2 tablespoons of pear juice lukewarm. Mix sour cream and vanilla pulp. Squeeze the gelatine and dissolve in warm pear juice. First mix gelatine with some cream, then with the rest of the cream. Cool until the cream begins to gel. Soak the cake base in 3 tablespoons of pear juice. Pear halves, except for 1 half for decoration, spread on top. Whip 600 g of whipped cream in 2 portions until stiff and allow vanilla sugar to trickle in. Fold the cream into the cream and distribute evenly over the pears. Place the rest of the cake base on top.

3. 3

   First mix gelatine with some cream, then with the rest of the cream. Cool until the cream begins to gel. Soak the cake base in 3 tablespoons of pear juice. Pear halves, except for 1 half for decoration, spread on top. Whip 600 g of whipped cream in 2 portions until stiff and allow vanilla sugar to trickle in. Fold the cream into the cream and distribute evenly over the pears. Place the rest of the cake base on top. Chill for at least 6 hours, preferably overnight. Press the chocolate rolls onto the edge of the cake. Whip 100 g cream until stiff, fill into a piping bag with a perforated spout. Decorate cake with tuffs. Melt 50 g chocolate couverture and put it into a freezer bag. Cut off a small corner and draw strips over the tuffs. Cut the rest of the pear halves into slices and place them on the cake

4. 4

   Chill for at least 6 hours, preferably overnight. Press the chocolate rolls onto the edge of the cake. Whip 100 g cream until stiff, fill into a piping bag with a perforated spout. Decorate cake with tuffs. Melt 50 g chocolate couverture and put it into a freezer bag. Cut off a small corner and draw strips over the tuffs. Cut the rest of the pear halves into slices and place them on the cake

5. 5

   waiting time approx. 6 hours