Pear cream cake
Pear Cream Cake: A Fall Delicacy
Pears are truly a symbol of autumn, and the childhood memories of grandma baking them in the attic make us appreciate these delicious fruits even more. I decided to transform these baked pears into something special, a pear cream cake that fills our souls and reminds us of times gone by. This recipe is not only simple but also full of flavor, perfect for enjoying with loved ones.
Total preparation time: 1 hour 30 minutes
Baking time: 30 minutes
Number of servings: 12
Ingredients
For the base:
- 7 eggs
- 7 tablespoons sugar
- 4 tablespoons flour
- 4 tablespoons ground walnuts
- 1 teaspoon baking powder (about 10 g)
- 5 tablespoons oil
- 2 tablespoons cocoa
- a pinch of salt
For the cream:
- 8-9 very ripe pears
- 3 eggs
- 200 g sugar
- 1 tablespoon brown sugar
- 2 packets gelatin (20 g)
- 300 ml vegetable cream
- 200 ml sour cream (18% fat)
- 1 packet duo glaze from Dr. Oetker (or melted chocolate, as preferred)
Preparation
1. Preparing the base
Start by preheating the oven to 180°C. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue mixing until you achieve a glossy meringue. Then, add the egg yolks one at a time, mixing well after each addition. This step is essential for a fluffy base.
Incorporate the oil like mayonnaise, mixing gently. In another bowl, mix the flour, ground walnuts, baking powder, and cocoa. Gradually add this mixture to the egg mixture, blending well.
Pour the mixture into a baking tray (25x35 cm) lined with baking paper and bake in the preheated oven for about 30 minutes, or until a toothpick comes out clean. Remove the tray from the oven and let it cool. Then, cut the base in half. Keep one part whole, and crumble the other.
2. Preparing the cream
Peel the pears, remove the cores, and mash them until you obtain a fine puree. Add the sugar and place the puree on the heat, letting it boil for about 10 minutes.
Meanwhile, crack the eggs into a bowl, add a tablespoon of brown sugar, and beat well. After the pear puree has boiled, remove it from the heat and let it cool for 10 minutes. During this time, hydrate the gelatin in cold water (about 100 ml). After the puree has cooled, add the hydrated gelatin and mix well.
In another bowl, whip the vegetable cream with the sour cream until firm. Start incorporating the pear puree into the cream mixture, mixing gently until you obtain a smooth cream. It is normal for the cream to be a bit softer, but it will firm up in the fridge.
3. Assembling the cake
In the tray where you baked the base, place a food film. Put the first layer of the base, then add a generous layer of pear cream, ensuring that the base is well covered. Then, add the crumbled base again and cover it with the remaining cream.
For the glaze, you can use either the duo glaze from Dr. Oetker, heated according to package instructions, or melted chocolate in a water bath. Pour the glaze over the cake and refrigerate for 5-6 hours, to firm up well.
4. Serving
To slice the cake, use a knife that you have dipped in hot water, which will make cutting easier. You can decorate the cake with pear slices or grated chocolate for an elegant look. I chose to decorate it with a pattern of brown leaves to emphasize the autumn theme.
Useful tips:
- Make sure the pears are very ripe to achieve a flavorful puree.
- You can also add cinnamon to the pear puree for an even more intense aroma.
- This cake pairs perfectly with a cup of tea or a flavored coffee, making it an ideal dessert for a relaxing afternoon.
Nutritional information (per serving, estimated):
- Calories: 350 kcal
- Protein: 5 g
- Fat: 18 g
- Carbohydrates: 45 g
Frequently asked questions:
- Can I use other fruits instead of pears?
Of course! You can experiment with apples or peaches, but the cooking time for the puree may vary.
- How can I store the cake?
It keeps well in the fridge, covered, for 3-4 days.
- Is it suitable for vegans?
This recipe contains eggs and dairy products, but you can adapt the ingredients using vegan alternatives.
Enjoy every slice of this cake, which will not only remind you of childhood but will also add a touch of warmth and comfort to the colder autumn days. Enjoy!
Ingredients: Base: 7 eggs, 7 tablespoons sugar, 4 tablespoons flour, 4 tablespoons ground walnuts, 1 pinch of baking powder with saffron, 5 tablespoons oil, 2 tablespoons cocoa. Cream: 3 eggs, 8-9 very ripe pears, 200 g sugar, 1 tablespoon brown sugar, 2 packets of gelatin (20 g), 300 ml vegetable whipped cream, 200 ml sour cream 18% fat, 1 packet of Dr. Oetker duo glaze.
