Egg White Pear Crumble Cake.

Egg White Pear Crumble Cake.

Equipment:

2x20cm springform cake tins.

I've used the egg yolks in another recipe and needed to come up with a recipe to use the whites. Hiding in the fridge was a bag of very ripe pears and the result is a delicious, rich and moist cake. Turned out much better than I had thought.

    For the cake.

Use an electric mixer beat,

-250g softened butter,

-300g self raising flour,

-300g caster sugar,

-2tsp baking powder,

-6 egg whites (or 4 whole eggs),

-3tbsp milk,

-1tsp vanilla bean paste,

-pinch of salt.

Beat to combine the ingredients, stir through 

-(roughly) 500g very ripe pears, chopped.

Oven 180c fan forced.

Spoon into the prepared tins.

Bake 30-35 minutes, skewer should come out clean.

Leave to cool completely in the cooking tins on a cooling rack.

    For the crumble.

In a saucepan put in,

-50g butter,

-50g caster sugar,

-80g plain flour,

-25g flaked almonds,

-25g desiccated coconut.

Cook stirring until the butter and sugar have melted.

Bake in 180c fan forced oven for 10-12 minutes until golden brown.

Leave aside to cool.

     For the cream.

Use an electric mixer, beat

-300ml double cream, with

-250g mascarpone cheese,

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape.

Refrigerate until needed.

     To assemble.

Place the first layer of cake on a serving dish.

Spoon on 1/4 cream filling, spread evenly.

Scatter over 1/2 crumble mixture.

Top with second layer of cake.

Encase the case with the remaining cream mixture.

Drizzle over 50g melted chocolate (optional),

Top with the remaining crumble.