Dark pear

Black beer sponge cake

  • 300 g dark beer
  • 333 g butter
  • 100 g Cocoa powder Selección 22
  • 532 g sugar
  • 186 g cream
  • 160 g eggs
  • 333 g weak flour
  • 8 g raising agent

Heat the beer together with the butter until it melts. Add the cream, mix and add the egg. Add the remaining strained solid ingredients and mix with an electric beater. Leave the mixture in the piping bag and refrigerate. Place in moulds and cook for 20 minutes at 180ºC. Remove from the mould after 15 minutes.

liquorice crème anglaise

  • 350 g milk
  • 150 g cream
  • 400 g egg yolks
  • 50 g sugar
  • 5 g liquorice paste

Cook all the ingredients in the style of a traditional crème anglaise.

Ocumare cream

  • 600 g liquorice crème anglaise
  • 400 g Ocumare

Add the crème anglaise at 180ºC over the chocolate, in three parts. Create an emulsion nucleus and homogenize. Strain and store in the fridge for 12 hours. Make quenelles.

pear and vanilla gelée

  • 400 g pear puree
  • 50 g lime juice
  • 270 g sugar
  • 7 g NH pectin
  • 1 pod(s) vanilla

Heat the purée and the juice to 40ºC Add the dissolved pectin with the sugar and leave to cook for 3 minutes at a brisk boil. Wrap in film and leave to gel in the fridge. Crush and strain through a fine sieve. Set aside in a piping bag with a plain nozzle

muscovado sugar tapioca

  • 1 l water
  • 200 g Muscavado sugar
  • 200 g tapioca flour

Make a syrup with the sugar and the water. Store 1/3 chilled. Leave the rest to boil and add the previously rinsed tapioca. Cook for 15 minutes, drain and rinse again until cold. Set aside with the cold syrup.


  • Conference-type pears

Cut the pear into segments.

assembly step by step

  1. Even out the sponge cake base. 
  2. Measure out dots of pear gelée and vanilla alternately. 
  3. Arrange the muscovado sugar tapioca over the sponge cake.
  4. Arrange the pear slices.
  5. Arrange the Ocumare cream quenelle and a few tender basil shoots to decorate.