Semolina Cake With Pears And Honey Cream - cooking recipe

Ingredients

3 None eggs, separated
1/2 cup granulated sugar
1 None lemon, peel grated and lemon juiced
1/3 cup finely ground semolina
1 tbsp ground almonds
1 1/2 cups heavy cream
1 tbsp honey
2 None ripe pears, peeled, cored and sliced
None None Powdered sugar, to dust

Preparation

Preheat the oven to 350\u00b0F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
Beat the egg yolks and sugar in a large bowl with an electric mixer until thick and creamy. Add the lemon peel and juice, beating until combined. Fold in the semolina and ground almonds. Beat the egg whites in a medium bowl with electric mixer until firm peaks form. Gently fold into the semolina mixture. Spoon into the prepared pan.
Bake for 30-40 mins, until the cake shrinks slightly from sides of pan. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Meanwhile, beat the cream and honey in a medium bowl with electric mixer until soft peaks form.
Cut the cake horizontally in half with a long, sharp knife. Spoon 1/2 the whipped cream on the bottom cake half. Arrange the pears on top. Spoon the remaining whipped cream over the pears. Layer with the top cake half. Dust with powdered sugar.