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Caramel Pear Cake

A magnificent treat built around sweet, sun-ripened fruit! This caramel pear cake isn't the simplest to make, but its looks and stunning flavor are truly impressive — a genuine restaurant-quality dessert you can create in your own kitchen. Sweet, fragrant pears become a celebration of flavor, rounded out by warm spice and a delicate caramel sponge.

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Caramel pear cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 4 g
Fats 29 % 15 g
Carbohydrates 63 % 33 g
297 kcal
GI: 12 / 0 / 88
    1. Caramel sponge.
  • Start with the caramel sponge. Preheat the oven to 340°F (170°C). In a heavy-bottomed saucepan, melt the sugar and butter together until smooth and golden. Take it off the heat and immediately add the honey and hot water, stirring with a fork or whisk until completely smooth. In a separate bowl, combine the all-purpose flour and almond flour. Add this to the caramel in small additions, then let it cool to lukewarm before adding the eggs. Stir in the egg yolks one at a time. In another bowl, whip the egg whites to soft peaks, then fold them into the batter a spoonful at a time until smooth. Don't use a mixer at this stage — work gently with a spatula or spoon. Spread the batter onto a parchment-lined baking sheet and bake for 15–20 minutes. As soon as it's done, remove it from the oven and let it cool on a wire rack.
    1. Pear caramel.
  • Bloom the gelatin in cold water. Melt the sugar in a heavy-bottomed skillet without any water, then add the cream, watching carefully so the caramel turns golden without burning. Use a ripe, sweet pear; peel it and remove the seeds. Purée the pear flesh and butter with a blender, then stir into the caramel. Add the gelatin, blend the whole mixture once more, and pour it into a 6-inch (16 cm) mold lined with plastic wrap. Freeze.
    1. Pear compote.
  • For the pear compote, peel the fruit and cut it into 1/2-inch (1 cm) cubes. Bloom the gelatin in cold water. In a skillet, melt the butter, add the sugar and pears, and sauté the pears on each side. Add the star anise and remove from the heat after a minute. Gently stir in the lemon juice and gelatin (if using sheet gelatin, squeeze it out first). Remove the star anise and let the mixture cool a little. Take the now-frozen pear caramel from the freezer, pour the compote over it, and return it to the freezer.
    1. Chocolate mousse.
  • While that freezes, make the dark chocolate mousse. Bloom the gelatin in cold water. Combine the milk with the vanilla and bring to a boil, then cover and let it steep for 20–30 minutes; remove the vanilla bean. Melt the chocolate in the microwave or over a water bath, add it to the milk, and mix. Stir in the gelatin (squeezed out if using sheets). Stir until smooth and cool to about 86°F (30°C). In a separate bowl, whip the cream, then fold it into the chocolate mixture and stir to combine.
    1. Assembling the cake.
  • You can start assembling right away. Line a 7-inch (18 cm) ring or pan with plastic wrap. Pour in 2/3 of the chocolate mousse and smooth it with a silicone spatula. Unmold the frozen caramel-and-compote insert and set it in the center of the mousse, pressing down gently. Fill the gaps around the edges with chocolate mousse and spread a thin layer over the top of the insert. From the fully cooled sponge, cut a 6-inch (16 cm) round and lay it over the caramel layer, pressing lightly. If the surface is uneven, fill in with the remaining mousse. Freeze for at least 6 hours.
    1. Glaze.
  • After that time — ideally the next morning — decorate the cake with a chocolate mirror glaze. Bloom the gelatin in cold water. In a heavy-bottomed pot, combine the sugar, water, and invert syrup. Bring to a boil and heat to 217°F (103°C). Put the chopped chocolate, condensed milk, and bloomed gelatin in a separate bowl, pour the hot syrup over them, and stir until smooth. Refrigerate for 12 hours. Before glazing, reheat it over a water bath to about 95°F (35°C). Take the cake from the freezer, invert it onto a serving plate, peel off the wrap, and pour the glaze over the top. Decorate as you like, then refrigerate until the glaze sets and serve. Bon appétit!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Milk-nut chocolate - 542  kcal/100g
  • Nutty chocolate - 580  kcal/100g
  • Porous milk chocolate - 506  kcal/100g
  • Creamy chocolate - 560  kcal/100g
  • Chocolate - 550  kcal/100g
  • Pear - 42  kcal/100g
  • Dried pear - 246  kcal/100g
  • Canned pears - 76  kcal/100g
  • Honey - 400  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Condensed milk with sugar - 324  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Gelatin - 355  kcal/100g
  • Water - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Vanilla Pod - 287  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Egg whites - 44  kcal/100g
  • Star Anise - 337  kcal/100g
  • Almond flour - 560  kcal/100g
  • Invert syrup - 400  kcal/100g

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