Fresh Cream Pear Gateau Recipe
Ingredients
| Eggs | 6 , separated (Cake:) | |
| Sugar | 3/4 Cup (16 tbs) (Cake:) | |
| All purpose flour | 2/3 Cup (16 tbs) (Cake:) | |
| Baking powder | 1 Teaspoon (Cake:) | |
| Scant 1/2 cup (5,0 g) unsweetened cocoa powder | ||
| Ground almonds | 1/2 Cup (16 tbs) (Cake:) | |
| Butter/Margarine | 4 Tablespoon (Cake:) | |
| Pears | 2 Pound (Filling & Topping:) | |
| Water | 1/2 Cup (16 tbs) (Filling & Topping:) | |
| Granulated Sugar | 1/4 Cup (16 tbs) (Filling & Topping:) | |
| Lemon juice | 1 (Filling & Topping:) | |
| Blueberry | 2/3 Cup (16 tbs) (Filling & Topping:) | |
| Whipping cream | 1/2 Cup (16 tbs) (Filling & Topping:) | |
| Scant 1/2 cup (60 g) powdered sugar, sifted | ||
| Toasted sliced almonds | 1/2 Cup (16 tbs) (Filling & Topping:) | |
| Cherries | 7 , candied (Filling & Topping:) | |
Directions
Grease a 10-inch (25-cm) round cake pan.
Preheat oven to 375°F(190°C).
To make cake, put egg yolks and a third of the sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat egg whites until stiff.
Add remaining sugar and beat again until stiff.
Fold into egg yolk mixture.
Sift flour, baking powder and cocoa powder together.
Mix with almonds.
Fold thoroughly into egg mixture.
Melt butter or margarine; cool slightly.
Carefully fold into chocolate mixture.
Turn batter into greased pan; smooth the surface.
Bake 40 to 50 minutes or until a wooden pick inserted in center comes out clean.
Turn out cake onto a rack to cool.
To make filling and topping, peel pears and divide each one into 8 segments.
Remove cores.
In a large saucepan, bring water, granulated sugar and lemon juice to a boil.
Add pear segments; reduce heat.
Cover and simmer about 10 minutes.
Drain and let cool.
Cut cooled cake horizontally into 3 layers.
Spread 2 cake layers with blueberry preserves.
Arrange cooled pear segments on top, reserving 14 segments for decoration.
Beat cream and powdered sugar until stiff.
Using half the whipped cream mixture, spread thickly over pears on 2 cake layers.
Stack 3 cake layers.
Spread top and sides of gateau with whipped cream mixture, reserving some for decoration.
Sprinkle sides with sliced almonds.
Mark top of gateau into 14 portions.
Place remaining whipped cream mixture in a pastry bag fitted with a fluted nozzle; pipe a rosette on each portion.
Decorate with reserved pear segments and halved candied cherries.
Preheat oven to 375°F(190°C).
To make cake, put egg yolks and a third of the sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat egg whites until stiff.
Add remaining sugar and beat again until stiff.
Fold into egg yolk mixture.
Sift flour, baking powder and cocoa powder together.
Mix with almonds.
Fold thoroughly into egg mixture.
Melt butter or margarine; cool slightly.
Carefully fold into chocolate mixture.
Turn batter into greased pan; smooth the surface.
Bake 40 to 50 minutes or until a wooden pick inserted in center comes out clean.
Turn out cake onto a rack to cool.
To make filling and topping, peel pears and divide each one into 8 segments.
Remove cores.
In a large saucepan, bring water, granulated sugar and lemon juice to a boil.
Add pear segments; reduce heat.
Cover and simmer about 10 minutes.
Drain and let cool.
Cut cooled cake horizontally into 3 layers.
Spread 2 cake layers with blueberry preserves.
Arrange cooled pear segments on top, reserving 14 segments for decoration.
Beat cream and powdered sugar until stiff.
Using half the whipped cream mixture, spread thickly over pears on 2 cake layers.
Stack 3 cake layers.
Spread top and sides of gateau with whipped cream mixture, reserving some for decoration.
Sprinkle sides with sliced almonds.
Mark top of gateau into 14 portions.
Place remaining whipped cream mixture in a pastry bag fitted with a fluted nozzle; pipe a rosette on each portion.
Decorate with reserved pear segments and halved candied cherries.
Chef
