The caramel pear cake is aptly named … The harmony of aromas of caramelized pears with honey and caramel mousse is simply divine. This cake will be a significant asset to make your table a compulsory place of passage for all the gourmands around you, do not miss such a delight …
Caramel pear cake
- Dessert circle 22 cm in diameter and 4.5 cm in height
- 1 chocolate sponge cake (See the chocolate sponge cake recipe)
- 1 decorated dessert biscuit (See the decorated dessert biscuit recipe)
- Q.S cold icing (See the cold icing for cakes recipe)
Caramel mousse :
- ⅓ l milk
- 150 g caster sugar (for the caramel)
- 5 egg yolks
- 20 g cake flour
- 3 gelatin leaves (2 g each)
- ⅓ l whipping cream
Caramelized pears :
- 300 g pears in light syrup
- 100 g honey
- 40 g whole liquid cream
- For this recipe, you need a chocolate sponge cake and a decorative cookie. You will find these recipes on my channel.
- Keep the juice of the pears that you drain in order to soak the sponge cake later.
- Start by cutting the pears into not too small pieces that you put on a plate. Add the cream and honey, mix and then caramelize everything in the oven at 200 ° C for about 30 minutes.
- For the caramel mousse, start by softening the gelatin in cold water. You can replace it with 2 g of agar-agar which you will boil in the caramel cream.
- Pour the milk into a saucepan until it boils. Put the yolks in a container and mix with a tablespoon of caster sugar. Add the flour and mix again.
- Remove the milk from the heat, then make a caramel without liquid in a saucepan, gradually adding the sugar, which you melt and caramelize.
- When the sugar has a nice caramel color, gradually pour the hot milk over it while stirring with a whisk. Continue to melt the sugar.
- Pour the caramel milk over the egg yolks while stirring, transfer the whole to the saucepan and continue cooking while stirring for a minute after the first bubbles.
- Remove from the heat and add the softened and wrung out gelatin, then mix with a whisk. Cover with cling film in contact with the cream, then let it cool.
- Whip the cream into whipped cream, making sure to put the bowl, the whisk and the cream in the refrigerator beforehand. When the whipped cream is firm, stop the mixer.
- To finish the caramel mousse, first mix the cooled cream with a whisk, then add a third of whipped cream and whisk vigorously.
- Add the rest of the whipped cream gently with the whisk, making sure to ventilate thoroughly the caramel mousse.
- I use a 22 cm diameter and 5 cm high circle. Start by cutting 3.5 cm wide strips of decor cookie that you put inside and against the circle.
- Cut the chocolate sponge cake in 2 or 3 depending on the thickness, then place a layer at the bottom of the circle.
- Soak the chocolate sponge cake with the pear syrup using a brush.
- Garnish with a first layer of caramel mousse then scatter the caramelized pears on top.
- Place a second layer of chocolate sponge cake, which you also soak. Finally, complete the circle with caramel mousse and smooth the top with a palette knife.
- Put the caramel pear delight in the freezer for 3 or 4 hours.
- Take and mix some of the cold icing. Pour a drizzle of liquid coffee extract, then mix very lightly with two or three strokes of the spatula to maintain a marbled aspect.
- Take the caramel pear cake out of the freezer, then place the frosting on top. Start by spreading the frosting over the entire surface with a palette knife to achieve the marbled effect.
- Then you can remove the excess frosting with the palette knife.
- Move the caramel pear cake on a golden cardboard or a presentation tray, warm the circle, then gently remove the circle.
- For decoration, give way to your imagination. Here is an example of chocolate decor that you can achieve thanks to my video on chocolate work.
The video is in French, but you can see the English subtitles.Remember to enable them in the YouTube settings.