A cake recipe for all foodies:
Meanwhile, beat sugar, butter, cognac and lemon zest until a thick cream.
Gradually stir in the egg yolks. Mix the rusk crumbs, almond kernels, flour and baking powder and add by the tablespoonful. Finally, stir in the stiffly beaten egg whites. Pour the batter into a greased springform pan (diameter 26 cm). Place the pears, well drained, with the cut side down.
Mix cinnamon and sugar and sprinkle evenly over the cake.
Bake at 180 to 200 °C for 55 to 60 minutes on the bottom rack of the convection oven, on normal ovens it takes a little longer. Brush the still hot cake with the apricot jam that has been briefly warmed and stirred until smooth.
This gives the cake its shine.
To taste, decorate the cooled finished cake with cream rosettes and chocolate leaves.
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