Pear cake "Last call"

Description

Today is my daughter's last phone call, that would be a little to cheer her in this joyful and simultaneously sad occasion, I made this cake yesterday. For me it is unusual all - the use of semolina for the cream, wine, spices. Do not be confused by the amount of wine in the recipe - it is subjected to heat treatment, so most of the alcohol evaporates. And, as mentioned by some pastry - don't use cooking wine, which wouldn't drink. For the shortbread, you can use their proven recipe.

Ingredients

Gelatin

10 g
Dry red wine

500 ml
Semolina

70 g
Sugar

70 g
Cream

200 g
Pear

3 piece
Star anise

1 piece
Cinnamon

1 piece
Ginger

2 tsp
Cardamom

1 tsp
Carnation

2 piece
Chicken egg

4 piece
Sugar

130 g
Leavening agent

0.5 tsp
Cocoa powder

1 Tbsp
Flour

130 g

Cooking

The products that we need

Separate the whites from the yolks. Whisk the egg yolks with the sugar, sifted flour mixed with baking powder. Gelatin soaked in 50-70 ml of water

Proteins whisk with a drop of juice to a stable foam.

Mix the yolk mass with visitame proteins and gently stir. Divide the dough into two parts.

In one part add cocoa. Put both dough into different shapes, bake in a preheated 200 deg oven. I have the cakes baked in 20 minutes. Get they are not too lush but porous.

450 grams of wine pour into a saucepan, and pour a thin stream of semolina. Boil thick porridge, let cool slightly, add the swollen gelatin and mix everything thoroughly. Leave to cool.

Pear clean from the skin and the same, not cut finely not coarsely, put into a saucepan.

Spices put in a gauze and make a pouch.

Fill the pears with the remaining wine, put the baggie with the spices, cook for 10 minutes, pears should be soft but keep the shape. Then the pears and let cool atteriwem.

Whisk the cream until stable mass.

Mix the cooled semolina "porridge" with cream, beat with a mixer couple of minutes and put into the fridge for 30-40 minutes - the mixture should start to harden.

Collect the cake. Put the white cake on a convenient substrate or plate, put the boards from the form. The cooled cake is not tight to the sides, it's not scary.

Put on sponge cake half cream.

Then cream all cooked pear, brown crust on top of the remnants of the cream and refrigerate overnight. I'm not a jewelry artisan, so I just rubbed on top of the chocolate.

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