Torte à la pear Helene

Name: Torte à la pear Helene
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 package Cream-flavoured pudding powder (for 500 ml milk); 400 ml Milk; 130 g Sugar; 2 Eggs (size M); 1 package Vanillin sugar; 25 g Flour; 25 g Cornstarch; 2 coated Tsp Cocoa powder; 1/2 TEASPOON Baking Powder; 1 kg Pears; 7-10 Tbsp juice of 1/2 lemon; 500 g Mascarpone (Italian cream cheese); 1-2 TABLESPOONS Pear brandy; 75 g Dark chocolate coating; 7-10 Tbsp with chocolate leaves, baby pears and balm leaves; 7-10 Tbsp Cling film; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 package Cream-flavoured pudding powder (for 500 ml milk)
400 ml Milk
130 g Sugar
2 Eggs (size M)
1 package Vanillin sugar
25 g Flour
25 g Cornstarch
2 coated Tsp Cocoa powder
1/2 TEASPOON Baking Powder
1 kg Pears
7-10 Tbsp juice of 1/2 lemon
500 g Mascarpone (Italian cream cheese)
1-2 TABLESPOONS Pear brandy
75 g Dark chocolate coating
7-10 Tbsp with chocolate leaves, baby pears and balm leaves
7-10 Tbsp Cling film
baking paper

Directions

1
Stir pudding powder, 4 tablespoons of milk and 60 g of sugar until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again while stirring. Cover with cling film immediately after cooking and let it cool completely.
2
Separate the eggs for the sponge cake. Beat the egg whites and 2 tablespoons of cold water until very stiff, add 40 g sugar and vanillin sugar. Fold in egg yolk. Mix flour, cornstarch, cocoa and baking powder and sieve onto the egg mixture, fold in carefully.
3
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Peel and quarter the pears and remove the core.
4
Bring 1/2 litre of water, lemon juice and remaining sugar to the boil. Blanch pear quarters in it for 10 minutes. Drain, rinse with cold water and let cool completely. Remove the base from the pan and remove the baking paper.
5
Let the base cool down as well. Whip the pudding with the whisk of the hand mixer until creamy, stir in the mascarpone. Cover the base with the edge of the springform pan and sprinkle with pear brandy. Place the pears on the base and spread the cream unevenly.
6
Place the cake in the refrigerator for 2 hours. Chop the chocolate coating and melt in a water bath. Pull the chocolate thread over the cake. Decorate as you like with chocolate decorating leaves, baby pears and lemon balm leaves.
7
Results in about 12 pieces.