Nougat Cream Cake with Gingerbread Sponge and Spiced Pears

For the spiced pears, bring all the spices to the boil with the red wine, almond liqueur and sugar, infuse for 120 minutes, then strain the stock through a sieve. Cut the pears in half, remove the skin and remove the core. Poach pear halves in stock until almost cooked and cool in stock. Remove the pears from the stock and drain. Keep 200 ml of the stock for the spiced pear jelly.

For the gingerbread sponge, beat the eggs on a water bath with vanilla sugar, a pinch of salt, gingerbread spices and sugar until warm, then beat until cooled. It is important not to whip the egg mixture too quickly or it will lose volume. Combine the cornstarch, cocoa powder, flour and baking powder and sift and fold evenly into the beaten egg mixture. Butter two cake rings and wrap with baking parchment. Pour the sponge mixture into them to a height of 3/4. Put into the oven heated to 200 °C. Pour a mug of water on the bottom of the oven, close the oven on the spot and turn down to 180 °C and bake for about 25 minutes. After baking, sprinkle the surface with sugar, turn the cake rings upside down, remove the parchment paper, allow to steam out and then cut the bases out of the rings.

For the nougat mousse, beat eggs and yolks on a water bath until warm, then beat again until cooled. Let the nougat melt in the water bath and fold it into the beaten eggs. Soak the gelatine in cold water.

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