Pear-Creamcake
Pear-Creamcake
(Poirier), 26 cm
| Recipe and needed raw material: | ||
| with JANSEN Fruitpaste Pear Williams (5057) | ||
| 1 Stck. | Joconde-Bisquit | ) Recipe like said before |
| 1kg |
cream (ca. 33%) | ) |
| 50g | JANSEN Fruitpaste Pear Williams (5057) | ) |
| 120g | JANSEN Safrogel (Nr. 1027) -water-fluid | ) Recipe like said before |
| 120g | sugar |
) |
| or |
||
| Dekor: mit JANSEN jellyfrosting Cobagel RA (1010) |
||
| 20g | JANSEN Cobagel RA (1010) | ) premixing with |
| 300g | sugar |
) |
| 1 Liter | water | ) cooking, then stir in the Cobagel sugar-mix in the hot, not any more cooking water |
Doing:
mit JANSEN Fruitpaste Pear Williams (5057)
First put the short-dough in the tartring. Then put the "Joconde-Bisquit" at the edge of the tartring. The put in the exemptible room a thin Bisquit (lightly/dark). Now fill one layer within fruitpaste Pear Williams ready flavored and stabilaised cream and arrange till the top of the edge the "Joconde-Bisquits" and apply smoth. Put annother thin Bisquit, but a little bit smaller than the tartringt, so edge arround is a little bit place free. Fill in the rest of the cream till the edge and apply smoth.
Decorate with shiny glaze peaches (with Cobagel RA (Nr. 1010) -jellyfrosting). Therefore cut have peaces of peaches and spead them fan-shaped.