Chocolate Pear Tart with Mascarpone

A great cake recipe for any occasion:

Place one of the cake layers on the bottom of a cake springform pan (26 cm ø) and spread the top with jelly, close the ring. Soak the gelatin in cold water. Stir the mascarpone with Williams, pear juice and sugar to a creamy consistency.

Add the chocolate cubes. Squeeze gelatine well, shape into pans and heat while stirring until melted. Then add the mascapone cream to the gelatine form (not vice versa!) and mix well. Put the mixture in the refrigerator for about half an hour.

Whip the cooled half cream until stiff and fold it into the jellied mixture. Drain the pears and cut them into slices about 1 cm wide. Spread half of them evenly on the bottom cake layer.

Put half of the cream on top and smooth it down. Place the second cake layer on top, press a little smooth and spread with jelly.

Put remaining pears and cream on top, then put third cake layer on top.

Meanwhile, place cake in refrigerator to set for 3-4 hours (or overnight). Remove cake ring. Melt the cake glaze in a water bath according to instructions. Frost the top and sides of the cake with the glaze and garnish with chocolate cubes and/or chocolate chips while the glaze is still soft. Allow glaze to harden completely before cutting the cake.

* Cake base choco, 2 x cut (340 g)

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