Fluffy Pear Sponge Cake

PERFECT FLAVOURS

The textures of the cooked Lleida pears and the fluffy sponge cake blend together harmoniously in this fantastic cake with delicious touches of Istak 30.9% white chocolate pannacotta.

Recipe

Created by

Sergi Vela -

Istak panacotta

ingredients	preparation
200g Cream 3g Gelatin sheets 90g CHW-P1226ISTA	Heat the cream to 60°C , add the hydrated gelatin and lastly add the melted chocolate, emulsify, remove the air and measure out into a square silicone mould.

Fluffy pear sponge cake

ingredients	preparation
210g Butter 270g Icing sugar 2g Sůl 150g Eggs 205g Weak flour 5g Baking powder 7g DCP-20R03-CV 1zest lemon	Soften the butter and add the sieved icing sugar. Add the lemon zest and the salt. Add the eggs and lastly the previously sieved mix of flour, baking powder and cocoa. Measure out 500 g into each mould previously coated with butter and flour. Add pears cut into eighths. Bake at 170°C for 25 min. When cooled, add shine and decorate with a disc of Gold chocolate and apply chocolate to the sides as well. Finish with a square of pannacotta and raw pistachio halves.

ingredients

preparation

210g

Butter
270g

Icing sugar
2g

Sůl
150g

Eggs
205g

Weak flour
5g

Baking powder
7g

DCP-20R03-CV
1zest

lemon

Soften the butter and add the sieved icing sugar.

Add the lemon zest and the salt.

Add the eggs and lastly the previously sieved mix of flour, baking powder and cocoa.

Measure out 500 g into each mould previously coated with butter and flour.

Add pears cut into eighths.

Bake at 170°C for 25 min.

When cooled, add shine and decorate with a disc of Gold chocolate and apply chocolate to the sides as well.

Finish with a square of pannacotta and raw pistachio halves.