Pear tart with cream topping

Ingredients

Directions

1. 1

   For the base, finely grind the almonds (or a few coarser pieces in between). Beat the egg white with the whisk of the hand mixer until stiff. Let the sugar trickle in. Stir the almonds into the egg white mixture. Mix starch and baking powder and carefully fold in two portions. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. In the meantime, drain pears well on a sieve. Collect the juice. Remove the base from the oven, place it on a cake rack, remove it from the edge with a sharp knife and let it cool in the tin. Then remove the base from the mould. Cut the drained pears into pieces. Measure 450 ml pear juice. Stir the pudding powder, 1 packet of vanilla sugar and 8 tablespoons of the measured pear juice until smooth. Boil up the rest of the juice in a pot, stir in the pudding powder and bring to the boil again. Carefully fold in the pears and spread evenly on the base.

3. 3

   Cut the drained pears into pieces. Measure 450 ml pear juice. Stir the pudding powder, 1 packet of vanilla sugar and 8 tablespoons of the measured pear juice until smooth. Boil up the rest of the juice in a pot, stir in the pudding powder and bring to the boil again. Carefully fold in the pears and spread evenly on the base. Put the cake in a cool place for about 1 1/2 hours. Whip the cream until stiff and allow the remaining vanilla sugar to trickle in. Spread the cream loosely on the pears. Crumble the bark chocolate and sprinkle on the cake. Serve decorated with mint and pears as desired. Tastes best well chilled

4. 4

   Put the cake in a cool place for about 1 1/2 hours. Whip the cream until stiff and allow the remaining vanilla sugar to trickle in. Spread the cream loosely on the pears. Crumble the bark chocolate and sprinkle on the cake. Serve decorated with mint and pears as desired. Tastes best well chilled