A great cake recipe for any occasion:

1. for the saffron pears, bring the pear brandy, honey, wine, cinnamon stick, cloves and saffron to the boil. Remove the skin from the pears, cut them in half and remove the core from each with a small baller. Cut the pear halves in half repeatedly and poach in the broth mold, each at low temperature for 8-10 minutes, depending on ripeness. Remove the cinnamon stick.

For the nougat mousse, coarsely chop cooking chocolate and melt in a water bath at about 45 degrees. Add nougat in small pieces and stir until melted. Fold in 50 ml of whipped cream. Stir the nougat-chocolate cream with a spatula until smooth.

Whip the egg yolks with 3 tbsp. of the pear juice also over a hot water bath until thick and creamy and stir into the warm nougat-chocolate cream. Whip the remaining whipped cream until stiff and fold into the finished cream. Fill the mousse into 4 portion glasses and cover and refrigerate for at least 4 hours, better one night.

For the hazelnut brittle, chop the hazelnuts medium fine. Caramelize sugar in a small frying pan. Add the hazelnuts and stir through the caramel. Form the hot mixture on parchment paper, cover with parchment paper and roll out thinly with a cake roller.

Cool the brittle and break into coarse pieces.

For the garnish, whip whipped cream until stiff and spread evenly over the mousse. Top each with 2 pear quarters and m

Nougat Mousse with Saffron Pear

Saffron pears:

Nougatmousse:

Hazelnut brittle:

For garnish:

Preparation time:

Instructions:

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