Pear and Vanilla Whipped Cream Cake

1. Remove the seed house from the pears, the woody part that goes towards the tail and its bottom exactly as seen in the photo.

2. Cut the pears into thin slices and alternate them in layers with the sugar in a 9 or 10 inch (24 cm) pan lined with baking paper.
Put them in the preheated oven to 360°F (180°C) for an hour and a half. They will leave juice, but don’t panic, it’s normal. After the time has passed, let them temper exactly as they were in the pan in which they were baked.

3. Preheat the oven to 360°F (180°C).
Line a 9 or 10 inch (24 cm) round baking tray with baking paper.
Mix the flour with the cocoa and sift them together in a bowl.

4. Separate the eggs, mix the yolks with the oil and beat until foamy.

5. Whip the egg whites with a pinch of salt, then gradually add the sugar.

6. Pour the egg yolk mixture over the beaten egg white and beat gently until incorporated.

7. Add the composition of flour with cocoa, and with a silicone palette mix slowly with movements from top to bottom until it is incorporated.

8. Pour into a round pan lined with baking paper. Bake for 35-40 minutes or until a toothpick comes out clean. Remove from the oven and leave for another 10 minutes in the pan in which it was baked. After that we take out the cake on a grill and let it cool.

9. Put the gelatin to hydrate in cold water.

10. Boil 1+3/4 cups (400 ml) of milk with vanilla extract, salt and sugar.
Meanwhile, until the milk boils, mix the egg yolks with the corn starch and the rest of the milk.

11. When the milk starts to boil, pour over the egg yolk mixture and mix vigorously.
Pour the whole composition back into the pot and cook over low heat until it thickens, stirring continuously.

12. Take it off the heat and let it cool to room temperature, stirring from time to time so it doesn’t curdle.
Incorporate the hydrated and melted gelatin, mixing quickly to avoid lumps. Then we gradually incorporate the whipped cream into the vanilla cream, mixing gently with a spatula.
Take 7-8 spoons of the cream and put it aside, you will use it at the end.

13. Put the cake over the pear layer, and remove the baking paper.

14. Take a round 10 inch (24 cm) pan with ring and swap the cake and pears from the other pan, so that you have the pears on top and the cake on the bottom.
This way the cake will become syrupy from the extra juice left by the pears.
Close the ring around the cake with pears and squeeze it so that it becomes uniform. Pour the cream, and level it.

15. Put the 7-8 spoons in a bag and decorate the cake. I also put a few slices of dried pears. Refrigerate for at least 4 hours, then cut and serve.