Cake with whipped cream and fruit

I found the recipe for this festive cake with cream in a popular food magazine. To prepare the cake , I used a mold with a diameter of 26 cm . Separate the yolks from the whites. Rub the yolks with granulated sugar (50 gr.) into a foam. Whisk the whites into a strong foam with a hundred grams of sugar and combine with the yolks. Sift flour, starch and cocoa, and then mix with ground almonds. Gradually mix this mixture into the egg mass. At the end, add the melted butter. Pour the prepared dough into a greased form and send it to the oven, preheated to 190 degrees, bake for 30 minutes. After the time has elapsed, the base for the cake is cooled and allowed to stand for 2 hours on the kitchen grill. Peel the pears, remove the core and cut into 8 slices. In a saucepan, boil water with sugar (50g.) and the juice of one lemon, and then put the pears and cook for about 10 minutes under the lid. Boiled pears are thrown back on a sieve. To drain all the liquid. The biscuit base is cut into three cakes. Whisk the cream with the remaining sugar into a steep foam. The first two cakes are smeared with currant jelly, on which we spread slices of pears (we leave 16 slices for decoration), and we spread half the amount of whipped cream on them. We spread a thick layer of cream on the top cake. The sides of the cake are also coated with cream. Sprinkle with fried almond flakes. On the cake, with the help of a knife, we designate 16 equal segments and squeeze out a rose from whipped cream for each with a pastry bag, and decorate each rose with a cherry and a slice of pear. The cream cake is ready, have a nice tea party!