Pear & Chestnut Fondant Cake

Prepare the batter: In a mixing bowl, combine the homemade chestnut paste, the melted butter, a pinch of salt, the egg yolks until smooth. Then add the sifted flour and mix softly.

Whip & fold: Whip the egg whites until stiff peaks form. Gently fold them into the chestnut batter with a spatula to retain lightness.

Bake & rest: Transfer the batter into a parchment-lined tin. Bake in the Airfryer (Bake mode at 170°C / 340°F) for 35 minutes. Let cool completely.

Prepare the pears: Cook the diced pears with the vanilla pod in a small saucepan for the compote. Scoop mini spheres out of the raw pear. Collect the cooking juices from the compote and mix with a spoonful of mascarpone to make the sauce.

Whip the cream: Whip the mascarpone and ricotta together until thick and smooth, then transfer into a piping bag.

Cut shapes & crisp: Cut shapes out of the cooled cake using pastry cutters. Toast the leftover cake trimmings in the Airfryer until golden and crunchy.

Plating: Arrange the chestnut cake shapes, pear compote, and raw pear spheres on each plate. Pipe the whipped cream, add dots of the reduced pear-mascarpone sauce, and finish with the crunchy cake crumbs.