John Myers
Ingredients for 1 servings:
- 3 eggs
- 150 g sugar
- 1 packet of vanilla sugar
- 60 g almond(s), ground
- 80 g flour
- 1 tbsp cocoa powder
- 1 tsp, leveled baking powder
- 5 tbsp liqueur, mocha liqueur or strong coffee
- 4 pear(s), ripe (or 1 can, 455 g drained weight)
- ½ lemon(s)
- 5 tbsp sugar
- 250 g whipped cream
- 250 g sour cream
- 40 g almond(s), chopped
- ½ tsp cinnamon
Instructions
Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes
Sponge cake: Separate the eggs. Beat the egg whites and 4 tablespoons of lukewarm water with the whisk attachment of a hand mixer until stiff peaks form. Add the sugar and vanilla sugar and continue beating until the sugar has dissolved. Now stir in the egg yolks. Mix the almonds, flour, cocoa powder, and baking powder. Using a whisk, fold the mixture into the egg yolk mixture and place the sponge cake in a springform pan lined with baking paper. Bake in a preheated oven at 180°C for 20-30 minutes. Let the sponge cake cool and then cut off a 0.5 cm thick layer. Filling: Peel, quarter, core, and slice the pears. Bring the squeezed lemon juice, 4 tablespoons of sugar, and 3/4 L water to a boil. Add the pear slices and bring to a boil briefly. Let it cool in the cooking liquid. Whip the cream until stiff peaks form and stir in the sour cream. Drizzle the thick base with the liqueur or coffee, spread with 4-5 tablespoons of the cream, and place the drained pear slices on top. Crumble the thin sponge cake layer and stir it into the remaining cream along with the chopped almonds. Spread the crumb cream in a dome shape over the pear slices. Mix the remaining sugar and cinnamon and sprinkle over the top.
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