Sponge Cuts Pear Helene

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff. Add 150 g sugar, vanillin sugar and salt. Stir in egg yolks one after the other. Mix flour and baking powder, sieve onto the egg cream and fold in. Line a baking tray (32 x 39 cm) with baking paper and smooth down the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.

2. 2

   Turn onto a damp tea towel and carefully remove the baking paper. Let it cool down. Stir 100 ml milk, 80 g sugar and pudding powder until smooth. Bring 700 ml milk to the boil, remove from the heat and stir in the pudding powder. Bring to the boil again and simmer for 1 minute. Remove from the heat and let it cool down a little. Place foil directly on the surface and chill. In the meantime peel and halve the pears and cut out the core. Boil 100 ml water, 70 g sugar and lemon juice. Simmer the pears for 5-10 minutes. Drain the pears and let them cool down. Cut the sponge cake base in half crosswise. Cover one base with a cake frame. Put 1/3 of the pudding mixture on top.

3. 3

   In the meantime peel and halve the pears and cut out the core. Boil 100 ml water, 70 g sugar and lemon juice. Simmer the pears for 5-10 minutes. Drain the pears and let them cool down. Cut the sponge cake base in half crosswise. Cover one base with a cake frame. Put 1/3 of the pudding mixture on top. Place the pears on top. Pour the rest of the custard onto the pears and smooth it down. Put the second sponge cake on top and press it a little bit firmly. Chill the cake for 2-3 hours. Dust the cake with icing sugar. Then dust the pears with cocoa powder using a stencil. Cut into 12 triangles

4. 4

   Place the pears on top. Pour the rest of the custard onto the pears and smooth it down. Put the second sponge cake on top and press it a little bit firmly. Chill the cake for 2-3 hours. Dust the cake with icing sugar. Then dust the pears with cocoa powder using a stencil. Cut into 12 triangles

Nutrition Facts

KCAL
290 kcal

CARBS
51 g

FATS
6 g

PROTEINS
8 g