For the cake layers
- 320 g soft flour
- 2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 4 eggs, medium, at room temperature
- 350 g granulated sugar
- 2 teaspoon(s) vanilla extract
- 200 g sunflower oil
- 220 g red wine
For the poached pears
- 5 pears, peeled and without the seeds
- 400 g red wine
- 200 g granulated sugar
- 1/2 teaspoon(s) red food coloring paste
- 1 star anise
- 2 teaspoon(s) 5-spices mix
For the cream
- 250 g heavy cream 35%
- 150 g milk
- 4 egg yolks
- 100 g granulated sugar
- 1 pinch salt
- 2 1/2 tablespoon(s) corn starch
- 30 g butter
- 1 tablespoon(s) vanilla extract
- 50 g red wine
For the whipped cream
- 200 g heavy cream 35%
- 3 tablespoon(s) icing sugar
To serve
- walnuts, coarsely chopped