Pear Cake with Chestnuts Cream

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## The autumn pear
### Ingredients (for 6/8 people)
#### Sponge Cake
* 4 eggs
* 120g powdered sugar
* 120g of sifted flour + 10g for the mould
* 40g of melted butter + 10g for the mould
#### Soaking syrup
* 50cl pear syrup (use pear syrup).
* 30cl pear liqueur
#### Chestnut cream
* 500g of chestnuts
* 150g icing sugar
* 20cl single cream
#### Pear mousse
* 500g pear pulp (or drained and mixed pears in syrup)
* 500g pears peeled, cored and sliced
* 5 egg yolks
* 250g of cold double cream
* 120g mascarpone
* 5 gelatin leaves
#### Whipped cream
* 150g of cold double cream
* 50g of mascarpone
* 50g icing sugar
#### Meringue
* 90g egg white
* 180g powdered sugar
#### Straightening and finishing
* 100g of roasted and crushed hazelnuts
### Preparation (1h30 + 50 min of cooking + 4h of rest)
#### Genoise (the day before):
* Butter and flour an 18cm circle. Preheat the oven to 180°C in rotary heat.
* In the processor bowl (or in a bowl in a water bath), beat the eggs with the sugar. Bring this mixture to 40°C while continuing to whisk.
* When the mixture has swollen and is firm, switch off the heat source (or remove from the water bath) and continue beating until it cools (about 25°C).
* Using the delicate blender or a “[maryse]“, add the sifted flour and then the melted butter. The mixture must be completely homogeneous.
* Pour the mixture into the circle and immediately place in the oven for 35 minutes.
* Check the cooking with a knife. Let cool on a rack. Unmold.
#### Soaking syrup (2 days before or the day before):
* In a saucepan over high heat, quickly mix the syrup and liqueur.
* Reduce until a syrupy consistency is obtained.
#### Chestnut cream (2 days before or the day before):
* Slightly slit the skin of the chestnuts, then cook them for 3 minutes in boiling water.
* Peel the chestnuts by removing the shell and then the second skin.
* Then steam for 15 minutes. Puree in a food processor or with a fork (keep chunks for texture during tasting).
* Add the sugar. Mix.
* Pour in the single cream until it becomes a slightly thick creamy consistency, easy to spread. Keep in a cool place.
#### Pear mousse (the day before):
* Put the gelatin to soften in cold water
* Heat the pear pulp in a saucepan over medium heat.
* Add the egg yolks, whisking so that the mixture is homogeneous and does not stick.
* When the mixture is hot, add the wrung gelatin and continue to whisk until it is well incorporated.
* Remove from heat and allow to cool completely.
* In the mixer bowl (or in a very cold bowl), mix the cream and mascarpone and whip it all up into a whipped cream.
* Stir the whipped cream into the pear mixture using a maryse. Set aside at room temperature.
#### Assembly (the day before):
* Cut the sponge cake in half lengthwise with a bread knife. Level the top of the cake to have a flat base.
* With a brush, spread the soaking syrup over each of the biscuits.
* Spread chestnut cream generously on each of the biscuits.
* Place the pastry circle on a cutting board. Cover the bottom and sides with cling film (to prevent foam from escaping).
* Place the first cookie in the circle. Pour pear mousse over about 1 cm thick.
* Add slices of pears over the entire surface of the mousse by pushing them in slightly.
* Carefully place the second sponge disc.
* Repeat the operation with the mousse and sliced pears.
* Keep in a cool place for at least 4 hours.
#### Straightening and finishing (on the day D, a few hours before):
* In the mixer’s bowl or in a bowl, mix the double cream, mascarpone and icing sugar and whip until smooth. Set aside in a cool place in a fluted piping bag.
* In the bowl of the food processor or in a water bath, mix the egg whites and sugar. Whisk, bringing the mixture to 60°C. Remove from heat and continue whisking until cool. Set aside in a piping bag.
* Gently untie the cake (do not forget to remove the film). Place it on a presentation plate.
* Poach the meringue randomly and irregularly over half of the cake (staggered, for example). Flame.
* Poach the whipped cream on the remaining square to completely cover the pear cake.
* Finish by sprinkling with roasted hazelnuts.