Martha Cake

For the sponge, beat the eggs, sugar and salt to a whitish cream. Sift the flour and cornstarch on top and fold into the mixture. Add the lemon zest and the melted butter. Preheat the stove to 200 °C. Butter a 26 cm cake springform pan and dust it with flour. Pour the dough into the mold and bake in the heated oven for 10 minutes at 200 °C and another 15 minutes at 180 °C . Remove the sponge from the mold and cool for one night. Cut 1 x in half. For the 1st filling, melt the chocolate in the whipped cream and let it rest in the refrigerator for one night. The following day, whip with cream stiffener. For the 2nd filling, peel the pears, halve, core and cut into narrow wedges. Boil the water with the spices, pour in the pear wedges and cook in it until soft with the lid closed. Soak the gelatine in cold water. Take out 5 nice pear pieces and put them aside for the garnish. Take out the spices and mash the poached pears including the juice in a hand mixer. Stir the well squeezed gelatine leaves into the pear puree, season with sugar and pear brandy, cool a little. Place a sponge cake slice in a springform pan. Spread ¼ of the chocolate cream on it, the cooled pear puree on top and repeat. Refrigerate the cake for 1-2 hours. Spread another ¼ of the chocolate cream evenly on the pear puree and cover with the sponge cake slice.

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