Pear cake

Preparation

1. To make the Genoese sponge cake we will follow this recipe (see recipe here])

2. We soak the gelatin sheets in cold water.

3. In the glass, add the peeled and seeded pears, 150 g of sugar, the water and the lemon juice. We program 10 minutes, temperature 100º and speed 2.

   After this time, we grind for 10 seconds, at speed 5.

4. Add the gelatin sheets well drained and stir 30 seconds, speed 3. We remove and reserve until it is warm.

5. Meanwhile, we rinse and dry the glass. We put it in the freezer or refrigerator for a minute so that it is cold.

6. We place the butterfly on the blades and add the cream. We ride at speed 3 1/2, no time, looking through the mouth so as not to beat excessively. As soon as the cream is mounted, we stop the machine.

7. Next, add the warm pear compote and mix with the spatula making enveloping movements so that the cream does not fall.

8. For assembly:

   Grease a 24-25 cm removable mold with butter. We cut the cake sheet the same size as the mold and place it at the base of the mold.

9. We pour the cream on top and smooth the surface with a spatula. We put in the refrigerator a minimum of 8 hours. The best thing is to do it from one day to the next.

10. At the time of serving, we unmold the cake and decorate with pear slices making a circle, inside we decorate with strawberry slices and in the center we place a cherry in syrup.

11. On the sides and the upper edge of the cake we stick the almonds with a little pressure.