Sponge slices 'Pear Helene'

Ingredients for 1 servings:

• 5 eggs (size M)
• 300 g sugar
• 1 bag of vanilla sugar
• 1 pinch of salt
• 175 g flour
• 1 bag of baking powder
• 800 ml milk
• 2 packs of pudding powder
• 4 pears, ripe, fresh
• 1 lemon(s), the juice
• 2 tbsp powdered sugar
• 1 tsp cocoa powder

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes

the classic dessert as a cake with pudding and airy – light sponge cake and fresh pears

Separate the eggs. Beat the egg whites until stiff. Stir in 150g of sugar, vanilla sugar, and salt. Stir in the egg yolks. Mix the flour and baking powder and fold in. Spread on a baking tray (32 x 39cm) lined with baking paper. Bake in a preheated oven (200°C/conventional heat, 175°C/fan oven) for about 10 minutes. Turn out onto a damp cloth and remove the paper. Allow the sponge cake to cool. Mix 100ml of milk, 80g of sugar, and the custard powder until smooth. Bring 700ml of milk to a boil. Stir in the custard powder, bring to a boil, and simmer for about 1 minute. Cover the pudding with cling film (place cling film directly on the pudding to prevent a skin from forming). Peel, halve, and core the pears. Simmer in 100 ml water, 70 g sugar, and lemon juice for 5-10 minutes. Drain the pears and let cool. Cut the sponge cake in half crosswise. Cover one layer with a cake frame (if you don’t have one, make one from aluminum foil). Stir the custard until smooth. Spread 1/3 of the custard over the sponge cake. Place the pears on top. Spread the remaining custard over the pears. Place the second sponge cake on top. Chill the cake for 2-3 hours. Dust with icing sugar. Then, using a stencil, dust the pears on top with cocoa powder. Cut the cake into approximately 12 triangles.