The Forêt Poire is my version of the "Forêt Noire" (black forest) with poached pears instead of the traditional cherries. Forêt Poire... pfff I know, this pun really sucks ! :D
Makes 4 individual cakes :
Cocoa Sponge Cake
- 3 eggs
- 90 gr sugar
- 75 gr all purpose flour
- 20 gr cocoa powder
Clarify the eggs, whip the yolks with the sugar until very light. Beat the egg-whites until stiff, fold them very delicately into the previous mixture, then add delicately as well the flour and cocoa powder (do not over mix).
Cocoa Sponge Cake
- 3 eggs
- 90 gr sugar
- 75 gr all purpose flour
- 20 gr cocoa powder
Clarify the eggs, whip the yolks with the sugar until very light. Beat the egg-whites until stiff, fold them very delicately into the previous mixture, then add delicately as well the flour and cocoa powder (do not over mix).
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| the sponge cake batter spread evenly on the oven tray |
Spread over an oven tray lined with a greased baking paper. Put in preheated oven for about 8 minutes (medium heat). When baked turn upside down and remove the baking paper, leave to cool.
When completely cold, cut circles with a pastry cutter (about 8 cm). We need 3 layers of sponge cake in each individual cake.
You can make the sponge cake the day before.
When completely cold, cut circles with a pastry cutter (about 8 cm). We need 3 layers of sponge cake in each individual cake.
You can make the sponge cake the day before.
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| the sponge cake baked and cut in circles |
Poached Pears and Syrup
- 2 or 3 pears
- 50 cl water
- 200 gr sugar
- cinnamon
- vanilla pod or (1 or 2 vanilla sugar packets)
- orange zest
you can also use clove, anise, star anise, ginger, cardamom etc...
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| featuring the pears... |
Heat the water and sugar until warm, add the spices. Peel the pears, remove the core and cut in 2. Place them in the syrup and cook for 15 minutes (low boil). Remove from the syrup, leave to cool completely. Reserve. Keep the syrup.
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| the poached pears |
- 1 pear
- the syrup
Slice the pear the more thinly as possible (about 1 mm). Poach those slices in the syrup until they look translucent (2-3 minutes). Remove slices from the syrup and lay them on an oven tray lined with baking paper. Bake for 30 minutes (low heat) or when they are golden brown and look like dry. They harden when cold.
Reserve the syrup. Out of the heat you can add like 2 or 3 tbsp pear liqueur (optional). We'll need this syrup to soak in the sponge cake.
Chantilly
- 250 gr cream
- 40 gr sugar
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| pear chips |
Reserve the syrup. Out of the heat you can add like 2 or 3 tbsp pear liqueur (optional). We'll need this syrup to soak in the sponge cake.
Chantilly
- 250 gr cream
- 40 gr sugar
Whip the cold cream until it begins to form peaks, then add the sugar and keep whipping until completely thick and fluffy.
Chocolate Shavings
- 100 gr black chocolate
Melt chocolate in a water bath (bain marie) then pour it very thinly over a very cold oven tray, place in the freezer for a while (few minutes) and scrape off the chocolate with the help of a knife to form the shavings. This step can be done the day before so keep the shavings in a box in a cold place (like the fridge).
Assembling the cakes
Cut the poached pears in little cubes (about 1 cm).
Brush the sponge cake circles with syrup. Spread some Chantilly on a first circle with a spoon or a pastry bag and put on some pear cubes. Put down a second layer of sponge cake, spread Chantilly and then more pears. Place the third circle on top.
Cover evenly the sides and top of the cake with Chantilly. Sprinkle the sides with chocolate shavings (I put the shavings in a large plate and I roll the cakes over the chocolate). Decorate the top with pear cubes, a pear chip and some more Chantilly.
Refrigerate for 2 hours at least.
Cut the poached pears in little cubes (about 1 cm).
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| pears cut in cubes |
Brush the sponge cake circles with syrup. Spread some Chantilly on a first circle with a spoon or a pastry bag and put on some pear cubes. Put down a second layer of sponge cake, spread Chantilly and then more pears. Place the third circle on top.
Cover evenly the sides and top of the cake with Chantilly. Sprinkle the sides with chocolate shavings (I put the shavings in a large plate and I roll the cakes over the chocolate). Decorate the top with pear cubes, a pear chip and some more Chantilly.
Refrigerate for 2 hours at least.
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