FRESH PEAR CAKE WITH SEASONAL FRUIT

INGREDIENTS

For the sponge cake

• 9 eggs
• 270 g sugar
• 270 g self-rising flour
• 3 g salt

For the pear filling

• 600 g pears in syrup
• 200 g single cream
• 125 g melted butter
• 80 g sugar
• 30 ml water
• 7 g gelatine

PREPARATION

For the sponge cake
In a mixer, beat eggs and sugar until the mixture forms a thick ribbon. Fold in the self-rising flour and pour the mixture into a greased and floured pan. Bake at 180 ºC for 15 minutes.

For the pear filling
Drain the syrup off and process the pears. Pour them into the cream and the melted butter and whip. Soak gelatine in water until it is dissolved and add it to the pears and stir.

Seasonal fruits
Pour 300 ml of Malamado Malbec into the cooled cake and top with seasonal fruit the fruit salad cut into small little irregular pieces.

Recomendation for the sponge cake
300 ml Malamado Malbec