Creamy Pear Gelatin Torte

For the filling, soften gelatin sheets in cold water. Drain pears, mix juice with pear liqueur and add enough water to equal 600 ml (approximately 2.5 cups). Squeeze gelatin sheets, dissolve in a small saucepan over low heat and stir in juice mixture. Line springform pan with plastic wrap and arrange drained pears in pan. Pour gelatin mixture over pears, shaking pan gently to distribute gelatin mixture evenly if necessary, and refrigerate at least 2 hours.

Preheat oven to 180°C (approximately 350°). For the cake, separate eggs and beat whites with half the sugar until stiff. Beat yolks with remaining sugar until creamy. Add water to yolk mixture and continue beating until mixture is very fluffy. Mix flour and cocoa in a bowl, sift over egg yolk mixture and fold in with a whisk. Fold egg whites into egg yolk mixture. Line bottom of springform pan with baking parchment, spread batter in pan and bake about 30 minutes. Cool cake on a wire rack. To assemble torte, cut cake in half horizontally and set one half on a large serving platter. Remove plastic wrap from pear gelatin and place gelatin on cake layer. Set remaining cake half on top of gelatin layer. 

For the topping, beat mascarpone with sour cream until smooth and add sugar to taste. Beat topping mixture until stiff and stir in lingonberry sauce. Spread 6-8 tablespoons topping mixture over top of torte. Stir cream into remaining topping mixture and spread around sides of torte. Refrigerate torte about 1 hour.