Pear-shaped cake Helene

Ingredients

Directions

1. 1

   Melt 100 g chocolate coating on a hot water bath and let it cool down. Cream fat and 125 g sugar. Stir the eggs individually into the fat-sugar mixture. Add the cooled couverture. Mix flour and baking powder and stir in. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. In the meantime, carve the vanilla pod lengthwise. Scrape out vanilla pulp.

2. 2

   Set aside the pulp and pod separately. Wash, peel and halve the pears and cut out the core. Boil 250 ml water, white wine, 60 g sugar, vanilla pod and lemon juice. Add the pears, cover and steam over medium heat for about 10 minutes. Remove pears with a skimmer, drain and let cool. Let pear water boil down syrupy for about 10 minutes. Take the cake out of the oven, loosen the cake edge and let the cake cool down. In the meantime soak the gelatine. Mix sour cream and vanilla pulp. Squeeze the gelatine and dissolve in 2 tablespoons of warm syrup. Stir the gelatine with a little cream until smooth and mix with the rest of the cream. Place in a cool place until the cream begins to gel (approx. 10 minutes). In the meantime, cut the cake base in half horizontally. Place the bottom cake base back into the springform pan and soak it with 3 tablespoons of syrup. Add pear halves (except for 1). Whip 600 g cream until stiff, allowing vanilla sugar to trickle in. Fold into the sour cream mixture.

3. 3

   Mix sour cream and vanilla pulp. Squeeze the gelatine and dissolve in 2 tablespoons of warm syrup. Stir the gelatine with a little cream until smooth and mix with the rest of the cream. Place in a cool place until the cream begins to gel (approx. 10 minutes). In the meantime, cut the cake base in half horizontally. Place the bottom cake base back into the springform pan and soak it with 3 tablespoons of syrup. Add pear halves (except for 1). Whip 600 g cream until stiff, allowing vanilla sugar to trickle in. Fold into the sour cream mixture. Spread the cream over the pears. Finish with the cake lid. Chill the cake for at least 6 hours, preferably overnight. Loosen the cake edge. Decorate the edge of the cake with chocolate rolls. Whip 100 g cream until stiff and spread the cream tuffs on the edge of the cake. Melt 50 g chocolate couverture and draw fine lines over the tuffs. Cut the rest of the pear half into slices and spread them in the middle of the cake

4. 4

   Spread the cream over the pears. Finish with the cake lid. Chill the cake for at least 6 hours, preferably overnight. Loosen the cake edge. Decorate the edge of the cake with chocolate rolls. Whip 100 g cream until stiff and spread the cream tuffs on the edge of the cake. Melt 50 g chocolate couverture and draw fine lines over the tuffs. Cut the rest of the pear half into slices and spread them in the middle of the cake

5. 5

   waiting time approx. 6 hours