Description
Delicious cake with soft cream and aroma of pear and chocolate! This recipe is dedicated to Olga (Marioka82)
Ingredients
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Flour almond
50 g
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Petals
50 g
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Flour
50 g
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Chicken egg
5 piece
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Brown sugar
100 g
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Butter
70 g
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Dark chocolate
100 g
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Leavening agent
0.5 tsp
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Dark chocolate
100 g
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Cream
400 g
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Gelatin
10 g
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Brown sugar
100 g
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Pear
1 can
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Liqueur
20 g
Cooking
To prepare the biscuit. Beat the whites with the sugar company "Mistral" in a solid foam.
Mix the flour, baking powder, almond flour and petals. Gradually add in the beaten egg whites. Chocolate melt in a water bath, enter the egg yolks and butter. Carefully connect both masses. Bake with a parchment form at 180 degrees until cooked. Baking time depends on oven.
150 grams of cream and chocolate melt in a water bath. Add pre-soaked and melted gelatin.
Whip the chilled cream in a solid foam, add the chocolate mass.
Cut the cooled cake into two cakes. Wet with the syrup from the pears with the Amaretto.
Spread 1/3 of the cream.
Cut pears into slices and lay on cream. Sprinkle 1/3 of the cream. Lay the top cake of sponge cake, moisten with syrup.
Put the remaining cream with the spatula. Can be issued in the form of cakes, decorate with balls of pear and mint.
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