Helene Pear Cake

Ingredients for 12 servings:

• 1 pack of pudding powder
• 400 ml milk
• 2 eggs
• 130 g sugar
• 25 g flour
• 25 g starch flour
• 2 tsp cocoa powder
• ½ tsp baking powder
• 500 g mascarpone
• 2 tbsp pear brandy
• 1 can/n pear(s) (850 ml)
• 75 g chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Prepare the pudding with milk according to the instructions, cover, and let cool. For the sponge cake, separate the eggs. Beat the egg whites and 40g of sugar until stiff peaks form. Stir in the egg yolks. Fold in the flour, cornstarch, cocoa powder, and baking powder. Line a 26cm springform pan with baking paper. Pour in the batter. Bake at 200°C for about 12 minutes. Let the base cool. Whip the pudding, stir in the mascarpone. Drizzle the base with pear brandy, top with the drained pears, and spread the cream on top. Melt the chocolate coating and pour it into a freezer bag. Cut off a small tip and pipe very thin lines of the chocolate coating onto the cake. Refrigerate for at least 2 hours.