Autumn Biscuit Cake with Pears
Autumn biscuit cake with pears is a recipe featuring fresh ingredients from the cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggs
- 1 pinch salt
- 120 g sugar
- 100 g flour
- 2 tbsp Cornstarch
- 40 g peeled, ground almonds
- 1 can pear halves (about 720 ml fill weight)
- 10 sheets gelatin
- 200 g yogurt
- 100 g quark
- 4 tbsp Lemon juice
- 50 g sugar (to taste)
- 300 g whipping cream (at least 30% fat)
- 1 tbsp apricot jam
- 100 g chocolate shavings
Instructions
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1.
Line the bottom of a springform pan with parchment paper. Preheat oven to 200 °C (400 °F) fan‑forced. Separate eggs. Beat egg whites with salt and half the sugar until fluffy. Beat yolks with remaining sugar until fluffy. Fold in one third of the meringue. Sift flour and cornstarch over mixture, add almonds and remaining meringue, fold together. Fill a piping bag fitted with a wide tip. Pipe about two thirds of batter into circles on pan base. Pipe remaining batter around edges, holding pan slightly slanted. Cut a strip of parchment and place inside along the rim to stabilize during baking. Bake in preheated oven for about 25 min (test with toothpick!), remove and cool. Release from pan and carefully lift parchment.
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2.
Drain pears, reserve juice. Soak gelatin in cold water. Whisk yogurt, quark, lemon juice and sugar together. Measure 150 ml of pear juice and warm slightly. Squeeze out excess water from gelatin and dissolve in warm juice. Stir gelatin‑juice mix into yogurt mixture and chill for about 30 min until it starts to set. Beat cream stiffly. Spread apricot jam on biscuit base, arrange pears on top. Fold whipped cream into yogurt mixture and spread over pears. Chill in refrigerator for about 3 h until firm. Sprinkle with chocolate shavings before serving.
