Pear sparkling wine cake

Ingredients for 1 servings:

• 5 eggs
• 150 g sugar
• 150 g flour
• 60 g butter
• 800 g pear(s)
• 200 ml sparkling wine
• 600 g cream
• 80 g sugar
• 10 sheets of gelatin
• 50 g hazelnuts, chopped
• lemon juice

Instructions

Working time approx. 45 minutes; Rest time approx. 13 hours; Total time approx. 13 hours 45 minutes

Line a 26cm springform pan with baking paper and grease. Beat eggs and sugar until frothy. Sift flour and fold in. Fold in softened butter. Place in the springform pan and bake at 175°C for 30 minutes. Peel and quarter the pears, remove the cores, and cut into small pieces. Soak for 12 hours with sparkling wine and a dash of lemon juice. Whip the cream and sugar. Soak the gelatin in cold water for 10 minutes, squeeze out the excess liquid, and bring to the boil. Add to the sparkling wine and pear mixture and fold in the cream. Chill for 10 minutes. Cut the base in half, place about 1/3 of the pear and cream mixture on the bottom half, place the second base on top, then spread the remainder of the pear and cream mixture over the cake. Sprinkle with chopped hazelnuts and chill for about 2 hours.