Pear Helene – Cake

Ingredients for 1 servings:

• 3 eggs
• 90 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 1 large can/pear(s)
• 3 Pkt. Cake glaze, clear
• 60 g sugar
• 750 ml pear juice
• 400 ml cream
• 2 bars of chocolate, milk
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• some eggnog

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For 12 pieces

For the sponge cake, beat the egg yolks with the whisk of a hand mixer until frothy. Add about two-thirds of the sugar and the vanilla sugar and beat until the mixture is light and creamy. Now beat the egg whites until very stiff, gradually adding the last third of the sugar. Pour the stiff egg whites onto the egg yolk mixture. Sift flour over the mixture. Carefully fold everything in with a spoon. Line a 26 cm springform pan with baking paper or parchment paper, immediately pour in the batter, smooth it out, and bake on the middle rack of a preheated oven for about 10 minutes at 190 degrees Celsius. Let cool on a wire rack. Remove the base from the pan and place it on a cake plate. Place a tall cake ring around it. For the filling, slice the pears and place them on the sponge cake. Mix the pear juice with the cake glaze powder and sugar and bring to a boil. Dissolve the finely chopped chocolate in the chocolate and immediately pour it over the pears. (Caution! The filling may overflow the ring, so don’t pour too much in at once.) Let the cake cool. Whip the cream with the cream stiffener and vanilla sugar until stiff and spread two-thirds over the cake. Spread the rest over the edge of the cake. Decorate with advocaat (not too much!).