1 pk Pudding powder sahne
130 g Sugar
400 ml Milk
2 Eggs
1 pk Vanilla sugar
25 g Flour
25 g Starch
2 tb Cocoa powder
1/2 ts Baking powder
1 kg Pears
Juice of half a lemon
500 g Mascarpone cheese
1 -2T pear liquor
75 g Kuvertuere
Chocolate leaves for garnish
1. Stir pudding powder and 60g sugar into 4T milk. Cook rest of milk. Add
pudding powder milk mix and bring to a boil while stirring. Take off heat
and immediatley cover with saran wrap and let cool completely.
2. Seperate the eggs. Beat the whites until stiff and add 40g sugar and the
vanilla sugar. Add the egg yolks. Sift flour, starch, cocoa powder, and
baking powder and using a whisk carefully mix with siffened egg whites.
Cover the bottom of a 26cm springform pan with baking powder. Pour
stiffened egg white mixture in and make it level. bake in preheated oven
200C 12-15 minutes.
3. Peel the pears. Cut lengthwise into quarters and remove the seeds. Bring
a half liter of water,elmon juice and rest of sugar to a boil. Add pears
and cook for 10 minutes. Rinse pears and put in cold water. After a couple
minutes remove from cold water and set aside.
4. Take the stuff from number 1 (the pudding) and mix it with a hand mixer
until nice and creamy. Add the mascarpone cheese. Dribble the pear liquor
on the biskit (stuff from number 2). Arrange the pears on it. Top with the
pudding. Don’t level it. Put in refrigetator for about 2 hours.
5. Melt the kuvertuere. Put in a freezer bag, cut and end off and draw
lines on cake. Garnish with chocolate leaves.
Yields
8 Servings