How to make
Peel and slice the pears like boats. Fry them in butter. Pour the balsamic vinegar. Wait for it to evaporate slightly.
Add the sugar and when it is reduced, remove the pears and wait for them to cool. Using a mixer, beat the eggs and sugar until the mixture turns white.
Add the orange peel, melted butter, baking powder and flour. Stir with a silicone stirrer.
Pour the finished dough into a cake tin with a diameter of 10.2″ (26 cm), lined with baking paper.
Arrange the pears in the shape of a fan, sprinkle the pine nuts on top and bake it at 360°F (180 degrees) with a fan.
Make a cream by mixing the sugar, orange juice and mascarpone in a bowl. Beat it with a mixer until the mixture thickens.
Divide the cake into two layers with a knife, spread the fruit cake with the prepared cream and place the other half of the cake on top.
The pear and mascarpone cake is ready.
