6-When the sponge cake and the chocolate cream are completely cold we can proceed with the cake. Place the sponge cake on a round serving dish. Prepare the syrup by mixing water and sugar, soak the sponge cake and place the ring of the springform pan around it.
7-Whip the cream and add it to the chocolate cream, then add the chopped pears. Squeeze the gelatine and melt it on the stove with a couple of teaspoons of water, then add it to the cream.
8-Pour the cream on the sponge cake base, level it well and put it in the freezer for 2 hours or in the fridge for 4 hours. After this time we are ready to serve the cake by delicately opening the springform pan. To decorate the cake we can prepare other sliced and caramelized pears in a pan.
