Cake pear caramel


Ingredients (for the form ø 17 cm):

●200 g low fat yogurt

●200 g of milk
●3 eggs (yolks separated from whites)
●6 tbsp. sugar
●10 tablespoons water
●1 tbsp + 1 tsp cornstarch
●4 pears (I juicy)
●0,25 tsp. soda
●0,25 tsp citric acid
●1,25 tbsp gelatin
●1 tbsp + 1 tbsp water

Preparation:

Pear sponge cake.
Preheat the oven to 180 0C. Peel 1 pear. Cut into small pieces. 3 tbsp sugar pour into a saucepan, add 1 tbsp of water. Dissolve sugar and wait until it become nice Golden color, add 5 tbsp of hot water. Turned out liquid amber syrup.

Now add the chopped pear and boil for it until soft. Once the pears are tender, whisk together pear syrup blender until smooth.

Whisk the egg yolks with a mixer, adding in 3 tbsp of the pear syrup. Whisk the egg whites into a thick foam and gradually pour the remaining pear syrup, continuing to whisk to soft peaks.

In a separate bowl taken 1/3 of whipped egg yolks, 1/3 of the egg whites, 1 tbsp starch, 0,25 tsp. soda of 0.25 tsp citric acid and gently but firmly stir, so the dough does not opal, but there were no lumps.

Spread the batter into the pan, the bottom of which is covered with parchment. Bake for 12 minutes at a temperature of 180 0C.

Air pear-caramel cream-souffle
Add in the remaining beaten egg yolks 1 teaspoon of starch.
Heated in a saucepan the milk and heated, but not boiling. As soon as the milk appears thin plenochka, pour a little milk in the beaten yolks and mix. Now pour the yolk mass into the pot of hot milk, and cook the custard over medium heat, stirring constantly with a wooden spatula. To quit and move away from the cream! Otherwise, it would be great omelette

As soon as the cream start to thicken and will begin to appear bubbles, remove it from heat. Spread 1 tbsp of gelatin in 5 tbsp water and add it to the cream . Put the cream in a cold bowl and let cool. Now pour in the yogurt and remaining beaten egg whites. Carefully stir.

Spread on the bottom of the pan the cake, pour over our cream souffle and put in refrigerator for freezing.

While the cake hardens, prepare the top of the caramel pears.
Peel 3 pears. Cut in half. In a saucepan pour 3 tbsp. sugar and 1 tbsp water Dissolve sugar and wait until it will become a beautiful Golden brown color, add 1 tbsp. of hot water. Turned out liquid amber syrup (more than the first stage). Put the pear halves in the syrup and cook under closed lid for 10 minutes.

After 5 minutes of cooking pears is to turn. Pear emptied from the syrup and cool. Cook the remaining syrup so that it covers the bottom of the pot at 3mm (approximately). Spread 1.h.l. gelatin in syrup. Cross the threshold from the syrup to cool.
The pear halves cut into thin plates.

Take out the cake from the fridge and nicely put pears on the cake.
Top pour boiled syrup with gelatin. It will give a Shine to the pears.

In total, the cake must stand in refrigerator at least 4 hours before the spacecraft can be cut. The cake can be decorated with star anise(aniseed) and cinnamon stick.

Bon appetit

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