Multigrain Cake Bottom

1. In a large bowl, mix pouring cream, butter, egg and vanilla extract. In another blow sift remaining ingredients and gently stir them over the wet ingredients, mixing until combined. Let the mixture stand 5 minutes.
2. Preheat the oven to 356°F (180°C). Spray with vegetable oil a spring-form pan (22cm) and pour the batter in it. Bake for 20-30 minutes or until a tooth pick inserted into a muffin comes out clean. Remove the pan from oven and let it cool completely before removing the cake form the pan.

Rosewater and Pear Cheesecake

1. Whisk egg yolks in an electric mixer for 5 minutes or until pale and fluffy. Combine sugar and citrus juice in a small saucepan over medium-high heat and stir to dissolve, then bring to the boil and cook until syrup reaches 248°F (120°C) on a sugar thermometer. With motor running on high speed, add sugar syrup to egg yolks in a thin stream. Return saucepan to heat, squeeze excess water from gelatine and add to pan, stir until just melted then add to egg yolks and whisk until cold.