A cake recipe for all foodies:
Remove the skin from the pears, quarter, core, slice diagonally and mix with the juice of one lemon. Allow pear juice to bubble up. Mix the pudding powder with the pear brandy and stir into the juice. Add pears and cook at low temperature for 3 minutes with closed lid. Cool down.
Stir coffee, mascarpone, curd, orange juice, flavoring, 1/2 tsp cinnamon and powdered sugar. Cut 5 slices of honey cake into narrow strips, layer with the pear compote and cream in 2 [large dessert] glasses. Cut the remaining slice into 6 small stars and place on top of the Krem. Bring to table dusted with cinnamon.
Compote practically festers on the spot, pear pieces simply reheat in hot saucepan will do but if pear is soft. Instead of pear brandy used orange liqueur – pleasantly fresh, instead of bitter almond flavor a little vanilla extract.
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