Crust: 300g of white chocolate chips, 1/2 cup of unsalted butter, 3/4 cup of all-purpose flour, 5 large eggs, 1 teaspoon baking powder, 1 cup of milk
Recheio: 1 can of condensed milk, 1 cup of milk, 2 egg yolks, 1 tablespoon cornstarch, 1 can of marshmallow cream
Marshmallow: 1 cup of corn syrup, 1/2 cup of water, 3 large egg whites, 1 envelope of unflavored gelatin
Crust: 300g of white chocolate chips, 1/2 cup of unsalted butter, 3/4 cup of all-purpose flour, 5 large eggs, 1 teaspoon baking powder, 1 cup of milk
Recheio: 1 can of condensed milk, 1 cup of milk, 2 egg yolks, 1 tablespoon cornstarch, 1 can of marshmallow cream
Marshmallow: 1 cup of corn syrup, 1/2 cup of water, 3 large egg whites, 1 envelope of unflavored gelatin
Crust: Preheat oven to 180°C
Melt the white chocolate with butter in a double boiler
Whisk together the eggs and flour until smooth
Add the melted chocolate mixture, milk, and baking powder
Fold in the whipped egg whites
Pour into an ungreased and floured 9-inch round cake pan
Bake for 35 minutes
Let cool and demold
Recheio: In a saucepan, combine the condensed milk, milk, egg yolks, and cornstarch
Cook over low heat, stirring constantly until thickened
Let cool
Strain the marshmallow cream from the can of pears
Fold half of the pear puree into the cooled recheio mixture
Split the cake in half horizontally and fill with the recheio mixture
Marshmallow: In a saucepan, combine the corn syrup and water
Cook over low heat until the syrup reaches 115°C
In a separate bowl, beat the egg whites until stiff peaks form
Gradually add the hot syrup to the egg whites while continuously beating
Stir in the unflavored gelatin
Pour the marshmallow mixture over the cooled cake and sprinkle with the remaining pear puree.
