Bavarian pear cake

For the biscuit decoration
80 g butter
80 g icing sugar
80 g egg whites
60 g flour
30 g cocoa powder

Mix the butter and icing sugar. Sift the flour and cocoa powder. Add the egg whites and mix well. Spread a fairly thin layer on a silicone sheet. Then use a notched comb to make parallel lines all over the surface. Place in the freezer.

For the Joconde biscuit
75 g almond powder
75 g icing sugar
20 g flour
2 whole eggs
2 egg whites
20 g caster sugar

Mix the almond powder, icing sugar and flour in a bowl. Add the eggs one by one and mix well between each addition with a whisk. In another bowl, beat the egg whites until stiff, gradually adding the caster sugar. Add this preparation to the previous mixture and then cover the biscuit decoration. Bake at 210°C for about 10 minutes.

For the pear mousse 
4 sheets of gelatine
300g pear purée
35cl of liquid cream
100g icing sugar

Put the gelatine in a bowl of cold water. Heat the pear puree in a saucepan and add the drained gelatine off the heat. Mix well. Whip the cream with the icing sugar. Stir the whipped cream into the pear purée.

For the assembly
Place some rhodoïd paper in your mould to make it easier to remove from the mould. Cut a strip of biscuit decoration (leaving 1 cm without biscuit to see the mousse appear when unmoulded) and line your mould. Place a circle of biscuit at the bottom of the mould. Garnish with pear mousse and pieces of syrupy pears cut into pieces. Place in a cool place.

For the pear jelly
200g pear purée
1 tbsp lemon juice
20g sugar
2 sheets of gelatine
Heat the pear purée with the lemon and caster sugar, then remove from the heat and add the gelatine, which has been softened and wrung out. Cover the bavaroise and place in a cool place.