Cream and pear tart

Preparation

1. For the Genoese sponge cake:

   We preheat the oven to 180 °.

   We place the butterfly on the blades. We put the eggs and sugar in the glass. We program 6 minutes, 37 °, speed 4. Next we program 6 minutes, speed 4.

   Add the flour and a pinch of salt around the butterfly. We program 4 seconds, speed 3. We remove the butterfly and finish integrating everything with the spatula.

   We spread the mixture on a baking tray or in a large rectangular mold, smoothing the surface.

   Bake immediately for approximately 15-20 minutes, until we see that it is golden, at 180 °.

   We take out the cake and let it cool.

2. For the pear cream:

   We peel and clean the pears well. We cut them into quarters. We put them in the glass and program 12 minutes, varoma, speed 1.

   After that time we add the juice and pwe program 5 minutes, varoma, speed 1.
   Now we wait 1 minute and grind. Taking care not to burn ourselves and always with the beaker on and holding it by hand, we grind using progressive speed until reaching 9 and we leave it at that speed for 1 minute.

   We reserve and let cool, first at room temperature and then in the refrigerator.

3. For the syrup:

   We put the water, sugar and juice in the glass. We program 10 minutes, 100º, speed 2. We remove the syrup from the glass and reserve it.

4. To whip the cream:

   We start by pulverizing the sugar to make it icing (progressive speed 5-10 for 30 seconds). We take it out of the glass and reserve it. Now we wash the glass and cool the glass by chopping some ice cubes that we will then throw away (to mount the cream, both the glass and our cream have to be very cold). We shake the cream container well and pour its contents into the glass. We also add a tablespoon of Philadelphia cheese that will give our cream more consistency. We place the butterfly on the blades. We put the machine into operation, in speed 3, without programming time. When it is ready, we stop the machine and add the icing sugar to the whipped cream. We integrate sugar and cream helping us with the spatula and with enveloping movements. We reserve in the fridge.

5. We assemble the cake:

   We divide the cake sheet in two to obtain two rectangles of about 10 centimeters wide. We bathe both plates with the syrup.

   We put a little cream on one of the rectangles and a layer of pear cream in the center. We cover with more cream.

   We put the other cake sheet on top.

   We put another layer of cream on the cake and more pear cream on the cream.

   We place three slices of pear on the surface and some mint leaves to decorate.