Grease the bottom of a detachable mould of 26 cm in diameter. Heat oven to 190 degrees. Beat the yolks with a third of the sugar until a foamy mixture. Whites beat the egg whites with the remaining sugar and add them below up to the egg yolks mixture.
Sift the flour with the starch and cocoa, mix with the grated almonds and gradually incorporate into the egg mixture. Mix butter or melted margarine with dough, Warm. Pour the dough into the mold, smooth and cook it 25-35 minutes to half-height.
Cool the cake on a rack. After leave it to stand for a minimum of 2 hours, cut it into three layers. Peel the pears, break them into eight and remove the nuggets. Bring the water to the boil with the sugar Sunday pies and lemon juice and let the pear pieces cook in it, Covered, a few 10 minutes. Then let them drain and cool in a colander.
Spread two of the layers of sponge cake with the currant jelly and put on top of the pieces of pear; Book 16 of these chunks. Assemble the cream with the sugar. Spread half the cream over the pear wedges and place the two layers of cake on top of each other. Put the third layer on top, cover the cake with cream and smooth this.
Sprinkle the side of the cake with almond. Put the rest of the cream in a pastry sleeve with a starry mouthpiece. Mark on the cream layer 16 portions of cake and form on each 1 cream rosette. Garnish each rosette with a pear wedge and half a cherry.
If you want to layer a cake background, you need a long, thin knife.
Insert the knife to the center of the cake. Then rotate the cake so that the knife cuts it round until it is separated into two layers.
If the right knife is lacking, surround the cake with a strong thread and slowly tighten the knot until the layer is separated.
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