The light crust is soaked in a beautiful pear filling, on which a delicate white chocolate mousse sits like a cloud. Salted caramel with pistachios puts the finishing touch on this gourmet gem. Simply an irresistible combination of flavours! Prepare this fantastic pear cake with foam cream and salted caramel!
Pear cake with foam cream and salted caramel
What we will need:
Corpus:
- 120 g butter
- 125 g icing sugar
- 1 packet vanillin sugar
- 3 eggs
- 250 g plain flour
- 1/2 packet baking powder
pear filling:
- 5 pcs pear
- 1 pk ginger (approx. 1 cm)
- 5 tbsp granulated sugar
- ground cinnamon to taste
foam cream:
- 300 g white chocolate
- 6 pcs gelatine
- 600 ml whipping cream
- 3 eggs
- 3 pcs egg yolk
- zest of 1 lime
salted caramel:
- 70 g granulated sugar
- 30 g butter
- 180 ml milk
- 1 tsp vanillin sugar
- salt to taste
for decorating:
- 100 g pistachios
How we will proceed:
- Corpus: Beat the butter with the icing sugar and vanillin sugar until smooth. Gradually beat in the egg yolks. Mix the flour with the baking powder and stir into the butter foam. Finally, stir in the stiff snow. Pour the batter into a greased and floured baking tin. Place in an oven preheated to 170 °C and bake for 30 to 40 minutes. Let cool after baking.
- Pear filling: Peel and dice the pears. Peel and grate the ginger. Place the pears and ginger in a saucepan, add the sugar and ground cinnamon and cover with water. Make a thicker compote.
- Foam cream: chop the chocolate coarsely and melt in a hot water bath. Remove from heat. Soak the gelatine in cold water. Whip the cream and store in the refrigerator.
- Beat the eggs and egg yolks in a hot water bath until foamy. Remove from the heat. Mix with the liquid chocolate and the gelatine stripped of excess water. Stir until the gelatine is dissolved. Add the grated lime zest, place in a cold bath and stir until the mixture cools. Shortly before the mixture begins to gelatinize, aerate it with whipped cream.
- Salted Caramel: Melt the butter in a pan, add the icing sugar, vanilla sugar and salt and allow to melt. Slowly add the milk and cook, stirring constantly, for about 30 minutes until creamy. Add salt to taste and set aside.
- Place the cooled cake in the tin and brush it with the pear filling and the resulting syrup. Brush the cake with the mousse and refrigerate for at least 4 hours.
- Before serving, decoratively brush the cake with salted caramel and sprinkle with roasted and chopped pistachios.
If this inspiring recipe for pear cake with mousse cream and salted caramel caught your eye, share it with your friends too! We also recommend trying this peanut butter king cake with soft fluffy cream – ready in minutes!