Pear Cake

Pear and Love Cake - the key ingredient for guaranteed success

In a world full of complicated desserts, the pear cake proves to be an elegant and flavorful choice. This cake not only combines the soft texture of the sponge with the juicy sweetness of pears, but it also brings a touch of nostalgia in every slice. Whether you are preparing this cake for a special occasion or simply to indulge yourself, I assure you it will quickly become a favorite for everyone.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 4 hours and 30 minutes (including cooling)
Number of servings: 8

Ingredients:

For the sponge:
- 6 medium eggs (preferably from free-range hens)
- 100 g granulated sugar
- 3 tablespoons palm oil (melted)
- 25 g cocoa powder
- 80 g gluten-free flour (e.g. Schar)
- a pinch of salt
- 1 teaspoon orange powder or orange zest

For the cream:
- 3 pears (about 600 g) - we recommend the Bosc variety for its buttery texture
- 80 g sugar
- 1 tablespoon whisky or cognac (e.g. Ballantines)
- 400 g liquid cream (Pilos)
- 100 g yogurt
- 10 g gelatin granules (Dr. Oetker)
- 40 ml water

For decoration:
- 300 g liquid cream
- 1 tablespoon sugar
- 150 g mascarpone
- Pear chips (optional)

Preparation:

Step 1: Preheating the oven
Start by preheating the oven to 180 degrees Celsius. This step is essential for achieving a well-risen and airy sponge.

Step 2: Preparing the sponge
1. Separate the egg whites from the yolks. It is essential to have a clean bowl for the egg whites, otherwise they will not whip properly.
2. In the mixing bowl, add the egg whites along with a pinch of salt and whip until you achieve a fluffy foam. Gradually add the sugar and continue to whip until it is completely dissolved.
3. Add the yolks and palm oil, mixing well until combined.
4. Sift the cocoa powder into a sieve and fold it into the mixture with a spatula, using circular motions.
5. Sift the gluten-free flour and, using the same spatula, fold it in two batches, gently mixing from top to bottom to keep the air in the batter. Finally, add the orange powder.

Step 3: Baking
1. Pour the batter into a springform pan (18 cm diameter) lined with parchment paper.
2. Place the pan in the oven for about 40 minutes, or until the sponge passes the toothpick test (the toothpick should come out clean).
3. After baking, remove the pan from the oven and let the sponge cool completely. Then, cut it into 4 slices.

Step 4: Preparing the cream
1. Wash the pears, cut them in half, and remove the core. Cut them into cubes and place them in a non-stick pot along with 60 g of sugar and 1 tablespoon of whisky. Stir and let simmer on low heat for 7-8 minutes until the pears become soft.
2. Turn off the heat and let the pears cool, draining the syrup formed to use later for soaking the sponge slices.
3. Hydrate the gelatin in cold water for 10 minutes, then dissolve it in a double boiler.
4. In a bowl, whip the cream with 20 g of sugar until airy. Add the yogurt and dissolved gelatin, whipping again. Finally, fold in the pear cubes with a spatula. It is important to weigh the cream to distribute it evenly between layers.

Step 5: Assembling the cake
1. Cover the pan in which you baked the sponge with plastic wrap. Place the first slice of sponge, soaking it with the pear syrup.
2. Add a portion of the cream, then the second slice of sponge, which you soak again. Repeat the procedure with the third slice of sponge and the remaining cream.
3. Cover the cake with the last slice of sponge, which will also be soaked, then place the cake in the refrigerator for at least 4 hours, preferably overnight.

Step 6: Decorating
1. Whip the liquid cream with sugar until airy, then add the mascarpone and mix until combined.
2. Remove the cake from the refrigerator, place a plate on top, and carefully flip it over. Cover the cake with the previously made cream, and you can put the rest in a piping bag with a star tip to decorate the cake as desired.

Personal suggestion: Pear chips can be a spectacular decoration and a crunchy texture that perfectly complements this cake. To prepare them, slice the pears thinly, drizzle with lemon juice, and bake at 50 degrees Celsius for 4 hours, then at 70 degrees Celsius for 1 hour. Let them cool in the oven.

Frequently asked questions:
1. Can I replace the gluten-free flour? Yes, you can use 100 g of wheat flour (000) if you have no dietary restrictions.
2. Is the whisky necessary in the recipe? No, but it adds a subtle flavor that complements the pears. You can omit it or replace it with lemon juice.
3. How can I make the cake less sweet? Reduce the amount of sugar in the cream and use less ripe pears.

Nutritional benefits:
The pear cake is a healthy choice due to its high fruit content, providing fiber, vitamins, and minerals. Pears are rich in vitamin C, which supports the immune system, and contain antioxidants that help combat free radicals.

This pear cake is more than just a simple dessert; it is a love declaration for simple yet delicious flavors. Whether you enjoy it alongside a cup of tea or a fragrant coffee, each slice will bring a smile to the faces of your loved ones. So, don't hesitate to prepare it and share your love through cooking!

 Ingredients: 6 medium eggs (from free-range hens I use) 100 g granulated sugar 3 tbsp palm oil (melted) 25 g cocoa 80 g gluten-free flour (Schar) a pinch of salt 1 tsp orange powder/orange zest Cream: 3 pears (600 g) - Bosc variety 80 g sugar 1 tbsp whisky/cognac (Ballantines) 400 g liquid cream (Pilos) 100 g yogurt 10 g gelatin granules (Dr. Oetker) 40 ml water Decoration: 300 g liquid cream 1 tbsp sugar 150 g mascarpone pear chips (optional)