Punch cake with wine punch cream and small pears

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate 3 eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, finally add 125 g sugar and vanilla sugar. Beat the egg yolks one after the other. Mix flour, 50 g cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper, add the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 30 minutes. Let the sponge cake cool down in the tin on a cake rack. In the meantime, drain pears well on a sieve.

2. 2

   Wash lemon and orange hot, dab dry and finely grate the peel. Then halve the fruit and squeeze the juice. Bring red wine, 100 g sugar, 5 tablespoons rum, star anise, orange and lemon juice and zest to the boil briefly in a saucepan. Remove from the heat, hang the mulled wine bag inside and place the pears in the hot punch. Let them steep for about 1 hour and let them cool down. Soak the gelatine in cold water. Pour the pears onto a sieve, drain well and pour the punch back into the pot. Separate 3 eggs. Stir egg yolk and 20 g starch into the cold punch and bring to the boil while stirring (whisk). Remove from the heat, squeeze the gelatine well and dissolve in the hot cream. Beat the egg whites until stiff, then pour in 15 g sugar. Fold the beaten egg whites into the hot cream and allow to cool slightly. In the meantime, remove the sponge cake from the springform pan and remove the baking paper. Halve the sponge horizontally and place a cake ring around the bottom cake layer. Sprinkle 3-4 tablespoons of rum on the cake base and spread half of the punch cream on the bottom cake base.

3. 3

   Stir egg yolk and 20 g starch into the cold punch and bring to the boil while stirring (whisk). Remove from the heat, squeeze the gelatine well and dissolve in the hot cream. Beat the egg whites until stiff, then pour in 15 g sugar. Fold the beaten egg whites into the hot cream and allow to cool slightly. In the meantime, remove the sponge cake from the springform pan and remove the baking paper. Halve the sponge horizontally and place a cake ring around the bottom cake layer. Sprinkle 3-4 tablespoons of rum on the cake base and spread half of the punch cream on the bottom cake base. Cover with the second cake base and pour the rest of the cream on top. Halve the pears and press them loosely into the cream. Chill the cake for about 4 hours. Roast the flaked almonds in a pan without fat, take them out immediately and let them cool down. Whip cream and vanilla sugar until stiff. Remove the cake from the cake ring and coat the edge with cream. Press almond flakes to the edge and dust the cake with icing sugar. Serve decorated with star anise and cinnamon

4. 4

   Cover with the second cake base and pour the rest of the cream on top. Halve the pears and press them loosely into the cream. Chill the cake for about 4 hours. Roast the flaked almonds in a pan without fat, take them out immediately and let them cool down. Whip cream and vanilla sugar until stiff. Remove the cake from the cake ring and coat the edge with cream. Press almond flakes to the edge and dust the cake with icing sugar. Serve decorated with star anise and cinnamon

5. 5

   On 16 pieces:

Nutrition Facts

KCAL
230 kcal

CARBS
28 g

FATS
8 g

PROTEINS
5 g