Cake with Pear Jam

We separate the egg whites and yolks. We begin whipping the egg whites, and when foam begins to form, we add sugar and continue to whip until a firm meringue forms. Then, we whisk in the egg yolks one at a time. Finally, we sift the flour with cinnamon and gently mix. We place the dough into a lined baking form (diameter 20cm). We bake in an oven preheated to 160 degrees for about 35 minutes. After baking, we let it cool slightly. We run a knife around the edges of the form and release the cake. We turn it upside down onto a rack and let it cool completely.

Simply mix all the ingredients for the cream, except for the jam.

Cut the sponge cake in half. Place the bottom half into the mold. Cover it with a layer of jam. Spread part of the cream (just over half) and cover with the second half of the sponge cake. Spread the remaining cream on the top and put it in the fridge. After approximately 2 hours, we can release the cake from the mold. Start again by carefully running a table knife around the edge of the mold.

Finally, we can further decorate the cake as desired.