Ingredients
Instructions
- Preheat the oven to 160°C
- Separate the egg whites from the yolks
- Beat the egg whites with a pinch of salt until stiff peaks form
- In a separate bowl whisk egg yolks with sugar until pale and creamy
- Fold in the flour baking powder and orange blossom water to the egg yolk mixture
- Gently fold in the beaten egg whites into the batter
- Increase oven temperature to 210°C and bake for 20 minutes
- While cake is baking cook the pear quarters in rum until tender
- For the ganache heat the cream and pour over chopped chocolate stirring until smooth
- Once cake is cooled cut horizontally in half
- Hollow out the center of the bottom layer slightly
- Pour some ganache into the hollow add the rum soaked pears
- Place top layer back on and cover entire cake with remaining ganache
- Decorate with the cooked pears and their stems
- Refrigerate until ganache is set
- Just before serving dust with powdered sugar
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