Pear Cake with Caramel

5
Average: 5 (2 votes)
(2 votes)
Pear Cake with Caramel
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in

Ingredients

for
4
Ingredients
butter (for greasing)
Pastry flour (for pan)
For the cake
60 grams butter
60 grams sugar
2 eggs
120 grams Pastry flour
½ teaspoon Baking powder
¼ teaspoon Lemon peel
4 tablespoons milk
For the pears
2 Pear
1 tablespoon lemon juice
150 milliliters dry white wine
4 tablespoons sugar
½ Cinnamon stick
1 cloves
For the caramel sauce
40 grams sugar
40 grams butter
20 milliliters Whipped cream
For the ice cream
250 milliliters Whipped cream
10 grams Coffee bean
½ Vanilla bean
3 egg yolks
25 grams sugar
Also
4 tablespoons peeled Walnut
How healthy are the main ingredients?
sugareggPearsugarclovessugar

Preparation steps

1.

Preheat oven to 180 ° C (approximately 350 ° F). Grease 4 tartlet pans with butter and sprinkle with flour.

2.

For the cake, mix butter and sugar until creamy. Gradually stir in eggs. Mix flour, baking powder and lemon zest. Alternate adding flour mixture and milk to butter-egg mixture. Pour batter into prepared tartlet pans and bake for 25-30 minutes. Cakes are done when inserted toothpick comes out clean.

3.

For the pears, peel pears, cut in half, remove cores and cut into small pieces. Mix with lemon juice. Bring wine, sugar and spices to a boil in a pot. Add pear pieces and simmer for about 3 minutes. Remove pears and set aside, leaving pear syrup in pot.

4.

Remove cakes from oven, cool briefly, remove from pans and pour pear syrup over them.

5.

For the caramel sauce, carmelize sugar until golden brown. Add butter and stir. Mix the heavy cream with 1-2 tablespoons of water and pour into caramel mixture. Refrigerate. For the ice cream, mix 100 ml (approximately .5 cup) heavy cream with coffee beans. Heat (do not boil) and cool. Strain through a sieve and add remaining cream. Beat until stiff. Slit vanilla bean lengthwise and scrape out vanilla. Whip egg yolks with sugar and vanilla with a hand mixer over a hot, not boiling, water bath until foamy. Stir in cream mixture. Stir in cold caramel sauce after reserving 2-3 tablespoons. Pour into an ice cream maker and freeze.

6.

Chop nuts and toast in a hot pan. Remove and cool.

7.

Place cakes on small plates along with some of the reserved pears. Add a scoop of ice cream and sprinkle with nuts. Drizzle on remaining caramel sauce to serve.