Pear Mascarpone Cake with Eggnog Topping

For the pear mascarpone cake with eggnog topping, preheat the oven to 180 degrees. For the Viennese base, line a springform pan (26 cm diameter) with baking paper.

Mix flour with baking powder, cornstarch and cocoa. Separate the eggs, beat the egg whites with a little salt and 4 tablespoons of water until stiff. Then add sugar and vanilla sugar until thick and fluffy.

Gradually add the egg yolks. Then fold in the chocolate flakes. Sift the cocoa flour mixture through a sieve and gently fold in. Finally, add the melted butter.

Pour the batter into a springform pan and bake in a preheated oven at 180 degrees for about 40-50 minutes. Then let the base cool completely on a cooling rack.

For the filling, drain 1 can of pears. Cut the pears into small cubes and marinate them in the vanilla extract for about 30 minutes.

In the meantime, whip the mascarpone with the curd cheese. Whip the cream until stiff. Soak the gelatine leaves in cold water. Squeeze the gelatine leaves and let them dissolve in a saucepan over low heat.

Gradually stir in 2 tablespoons of the curd and mascarpone cream. Add this mixture to the cream, fold in the pear pieces and then the whipped cream. Allow the cream to set briefly.

Cut the Viennese cake layer in half. Place a cake ring around the first cake layer. Fill the cream with the pear pieces and place the second cake layer on top. Soak 5 sheets of gelatine in water.

Then add the gelatine to the

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