Sponge Biscuit

  • 4 eggs
  • 132 grams (4.65 ounces) sugar
  • 132 grams (4.65 ounces) flour
  • 1 teaspoon baking powder
  • vanilla (optional), to taste
  • 40 grams (1.40 ounces) unsalted butter, melted


  • 1 large firm pear (or 2 small ones), peeled and cubed
  • 2 tablespoons sugar
  • 100 grams (3.55 ounces) water
  • 1/2 vanilla pod, seeds scraped
  • 50 grams (1.75 ounces) pine nuts


  • 200 grams (7.05 ounces) cream (with at least 33% fat content)
  • 150 grams (5.30 ounces) cream cheese
  • 200 grams (7.05 ounces) high-fat cottage cheese, sieved
  • 80 grams (2.80 ounces) powdered sugar
  • 60 grams (2.10 ounces) blue cheese

Finishing Crème (optional)

  • 65 grams (2.30 ounces) butter, at room temperature
  • 200 grams (7.05 ounces) cream cheese
  • 50 grams (1.75 ounces) powdered sugar


  • Mixing Bowls

    Using multiple mixing bowls will help keep your ingredients organized and streamline the mixing process. Opt for stainless steel or glass bowls for durability and easy cleaning.

  • Hand Mixer or Stand Mixer

    Achieve a fluffy meringue and smooth custard with a reliable hand mixer or stand mixer. Make sure to mix at the right speed to get the desired texture.

  • Detachable Ring Mold

    A detachable ring mold is essential for assembling the cake layers and ensuring a clean finish. Line it with acetate film to easily remove the cake once it's set.

  • Silicon Spatula

    A silicon spatula will help you gently fold ingredients together and scrape every last bit of batter and custard from the bowls, reducing waste.

  • Sieve

    Rubbing the cottage cheese through a sieve will ensure a smooth and creamy custard without any lumps.

  • Measuring Cups and Spoons

    Accurate measurements are key to baking success, so have a set of measuring cups and spoons on hand for precision.


Step 1

1. Preheat your oven to 180°C (356°F).

Step 2

2. Whisk the egg whites with half of the sugar until stiff peaks form.

Step 3

Ensure the bowl and whisk are grease-free for the best meringue results.

Step 4

3. In another bowl, whip the egg yolks with the remaining sugar until the mixture is pale and fluffy, and the sugar has dissolved.

Step 5

This may take a few minutes; be patient for the best texture.

Step 6

4. Gently fold in the egg whites in three parts, alternating with the flour mixed with baking powder, to the yolk mixture.

Step 7

Use a spatula and a gentle hand to keep the mixture airy.

Step 8

5. Add the melted butter and gradually fold it into the batter.

Step 9

Ensure the butter is at room temperature to avoid it solidifying when added.

Step 10

6. Pour the batter into a 16-17 cm (6.3 to 6.7 inch) mold and bake for about 20-25 minutes or until a skewer inserted in the center comes out clean.

Step 11

Do not open the oven door while baking for the best rise.

Step 12

7. Let the sponge cool, wrap it in foil, and refrigerate for at least 5 hours.

Step 13

8. For the filling, bring the water, sugar, and vanilla seeds along with the pod to a boil. Add the pear cubes and simmer for a few minutes until they are tender but still hold shape. Let the pears steep in the syrup for a couple of hours.

Step 14

9. Dissolve the blue cheese in 50 grams (1.75 ounces) of hot cream and cool it.

Step 15

Whisk to help the blue cheese dissolve into the cream smoothly.

Step 16

10. Rub the cottage cheese through a sieve to ensure a smooth texture, then add all the remaining custard ingredients and whip until fluffy.

Step 17

All ingredients should be cold to achieve a consistent mixture.

Step 18

11. To assemble, use a detachable ring mold lined with acetate film. Cut the sponge into three layers.

Step 19

12. Place the first layer in the mold, spread a perimeter of custard around the edge, and fill the center with half the pear filling, removing the vanilla stick, and some of the syrup. Sprinkle with half of the pine nuts and top with more custard.

Step 20

Sprinkle the syrup sparingly to avoid a soggy cake.

Step 21

13. Repeat the layering process with the second sponge layer. Top with the final sponge layer, gently pressing down.

Step 22

14. Soak the top layer with remaining pear syrup or a simple syrup made from 2 parts water to 1 part sugar if needed. Chill the cake in the fridge for 5-8 hours.

Step 23

15. For the optional finishing crème, whip the butter and powdered sugar together until light and fluffy. Gradually add in the chilled cream cheese, beating until well combined but do not overmix.

Step 24

Ensure butter is at room temperature for easy mixing.

Step 25

16. Spread the finishing crème over the top and sides of the cake.

Step 26

Use a spatula or a palette knife to achieve a smooth finish.

Step 27

Bon Appetit!


If you're planning a cozy coffee afternoon, slice this delightful cake and serve it on a charming cake stand, paired with freshly brewed coffee or a pot of aromatic tea. Set the scene with small plates and vintage teaspoons to add a touch of elegance to your gathering. Hosting a dinner party? This cake can be the grand finale. Serve generous slices on pristine white dessert plates, and garnish with a sprinkle of powdered sugar or a few whole pine nuts for extra flair. A dollop of freshly whipped cream on the side will elevate the indulgence factor. For a festive occasion, consider adding a splash of color by serving each slice with a drizzle of berry coulis or a side of fresh fruit salad. This contrasts beautifully with the cake's rich flavors and adds a refreshing element. Imagine the cheerful faces as they take a bite of this wonderful layered cake!


To make this recipe gluten-free, replace the regular flour with an equal amount of gluten-free flour blend. Ensure all other ingredients are certified gluten-free to avoid cross-contamination. For a vegan version, swap the eggs for a combination of flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg) and the dairy cream with coconut cream. Use vegan cream cheese and cottage cheese available at specialty stores or make your own by blending soaked cashews with lemon juice, nutritional yeast, and a bit of salt.


  • How do I prevent my sponge cake from deflating?

    Make sure to gently fold the ingredients to retain the air in the batter and avoid overmixing. Also, bake the cake at the correct temperature and avoid opening the oven door during baking.

  • Why is it important to cool the cake in the refrigerator?

    Refrigerating the cake for at least 5 hours helps it firm up, making it easier to slice and assemble without crumbling.

  • How can I make the custard smoother?

    Ensure all your ingredients are cold, and take your time to whip the mass until it's fluffy and smooth. Running the cottage cheese through a sieve also helps create a smoother custard.

  • Can I substitute another fruit for the pear?

    Yes, you can use apples, peaches, or even berries. Adjust the cooking time as needed, depending on the fruit's firmness.

  • What's the secret to a flawless finishing crème?

    Whip the butter and powdered sugar until fluffy before slowly adding chilled cream cheese. Avoid overwhipping to maintain the right texture.

  • Can I prepare the cake in advance?

    Absolutely! This cake actually benefits from being made a day ahead, allowing the flavors to meld and the layers to set firmly.

Nutrition facts

Recipe Yield:8 servings
Calories:Approximately 375 calories per serving
Calories (Min - Max):350 - 400
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:25g
Total Sugars:18g