Fluffy pear sponge


The textures of the cooked Lleida pears and the fluffy sponge cake blend together harmoniously in this fantastic cake with delicious touches of Istak 30.9% white chocolate pannacotta.


Created by
  • Sergi Vela -

Istak panacotta

Ingredients Preparation
  • 200g
  • 3g
    Gelatin sheets
  • 90g

Heat the cream to 60°C , add the hydrated gelatin and lastly add the melted chocolate, emulsify, remove the air and measure out into a square silicone mould.

Fluffy pear sponge cake

Ingredients Preparation
  • 210g
  • 270g
    Icing sugar
  • 2g
  • 150g
  • 205g
    Weak flour
  • 5g
    Baking powder
  • 7g
    Cocoa powder Selection 22
  • 1zest

Soften the butter and add the sieved icing sugar.

Add the lemon zest and the salt.

Add the eggs and lastly the previously sieved mix of flour, baking powder and cocoa.

Measure out 500 g into each mould previously coated with butter and flour.

Add pears cut into eighths.

Bake at 170°C for 25 min.

When cooled, add shine and decorate with a disc of Gold chocolate and apply chocolate to the sides as well.

Finish with a square of pannacotta and raw pistachio halves.

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