Pear Helena Cake

Knead all the ingredients for the shortcrust pastry together, roll out, place in a cake springform pan and bake at 200 degrees for 15 min. With convection oven offer 180 degrees .

For the sponge dough, separate the eggs, whip the snow, then add the egg yolks and one or two tablespoons of cold water. Stir everything, then add sugar and continue to stir. Finally, fold in the flour and baking powder. Bake in a cake springform pan at 18 degrees for 15 to 20 minutes.

Peel, core and quarter the pears. Stew the fruit in white wine with water, sugar and cinnamon until soft. If you want to save yourself this work, you can also use canned pears.

For the curd mixture, mix all ingredients except the whipped cream and thicken with gelatin according to package directions. Once stiff, stir in the whipped cream.

Divide the chocolate into pieces and let them melt in the hot whipped cream, then cool. Whip with a packet of cream stiffener and fill into a piping bag.

Spread the short pastry with quince jelly, place sponge cake base on top. Spread the pear pieces evenly on top in a fan shape and mold the curd mixture on top. Finally, decorate with chocolate cream, small pear pieces and chocolate flakes.

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Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what you like better.

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