Pear Helene – Cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 100 g sugar
• 100 g flour
• 2 gr. can/n pear(s), 825 g content each
• 1 bar of dark chocolate
• 1 pack of cake glaze, clear
• 400 g cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 2 tbsp dark chocolate sprinkles
• 8 tbsp eggnog

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For 12 pieces

Preheat the oven to 180°C. Line the baking tin with baking paper. Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks, 3 tablespoons of warm water, and sugar until frothy. Fold in the flour. Fold in the beaten egg whites. Pour the batter into the tin. Bake in the oven at 180°C (center, fan oven 160°C) for 25 minutes. Once slightly cooled, remove from the tin and allow to cool thoroughly. Drain the pears in a sieve, reserving the juice. Set aside 2 pear halves for decoration. Enclose the sponge cake in a cake ring and top with the remaining pears. Heat the chocolate in 220 ml pear juice until melted. Mix the cake glaze with 3 tablespoons of pear juice, add to the chocolate mixture, and bring to a boil briefly. Spread evenly over the pears. Chill the cake for 20 minutes. Whip the cream with cream stiffener and vanilla sugar until stiff peaks form. Spread two-thirds of the cream over the cake. Garnish the cake with the remaining whipped cream. Decorate with chocolate sprinkles, pear slices, and dollops of eggnog (if desired).