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Pear and Vanilla Entremet Style Cake

Nuts cake with a diplomate cream mixed with caramelized pears and burned brown sugar.
Print Recipe
Course cake, Dessert, Snack
Servings 12

Ingredients
  

Caramelised pears with vanilla:

  • 3 Pears
  • 30 g Butter
  • 40 g Sugar
  • 1 tsp Vanilla extract

Cake with almonds

  • 4 Egg yolks
  • 55 g Sugar
  • 70 g Egg whites (about 2,5)
  • 20 g Sugar (for the meringue)
  • 20 g All-purpose flour
  • 25 g Corn starch
  • 40 g Melted butter
  • 30 g Crushed almonds

Diplomate cream 

  • 170 ml Milk
  • 0,5 A vanilla bean or 1 tsp vanilla extract
  • 4 Egg yolks
  • 40 g Sugar
  • 1 tbsp Corn starch
  • 35 g Honey
  • 3 Gelatine sheets About 5 to 6 grams
  • 200 ml Heavy Cream

Garnishing

  • 3 tbsp Brown sugar
  • Dried pear slices

Instructions
 

Prepare the Pears

  • Slice the center parts of the pears with the stems if you want to use them for the garnish. ( if not, you can skip the next steps and start by cubing the pears.)
  • Toast the pear slices on a non-stick pan until soft and aromatic.
  • Place them on a silicone mat or parchment paper and bake for 15 min in a 180C / 356F preheated aven.
  • Peel and cube the rest of the pears into small cubes.
  • In a saucepan cook the sugar with the butter until they caramelize.
  • Add the cubed pears and vanilla and allow them to simmer for 5 minutes until they are soft.
  • Allow them to totally cool.

Prepare the cake.

  • Beat the egg whites, when they start foaming, add the sugar gradually while mixing until you have a nice smooth french meringue.
  • In a separate bowl, beat the egg yolks with the sugar until the mixture thickens and becomes pale.
  • Gently fold the meringue into the egg yolks and sugar mixture.
  • Sift in the flour and the corn starch and use a spatula to gently fold them. in.
  • Take 2 tbsp from the batter and add them to the melted butter. Mix well until well combined.
  • Add the butter mixture to the rest of the cake batter and gently fold it in.
  • Finally, add the crushed almonds or nuts of choice and fold them in. You can add a pinch of salt if you prefer to, I do.
  • Spread the batter into a circular tin or mold with 22cm / 8,6inches in diameter, make sure to line the bottom with some parchment paper.
  • Bake in a 180C/ 356F preheated over for 20 to 22 minutes and allow to cool after baking.

Prepare the cream.

  • Soak the gelatine sheets into cold water.
  • Mix the egg yolks with the sugar and beat until the mixture thickens and turns pale.
  • Sift in the corn starch and mix again to incorporate it.
  • In a saucepan add the vanilla seeds and the half vanilla bean, honey and the milk.
  • Mix together for the honey to dissolve and bring it to a simmer.
  • Squeeze the gelatine sheets from the water and add them to the vanilla milk as soon as it starts simmering.
  • Whisk together until it is melted then remove from the heat.
  • Sieve the simmered milk gradually into the egg yolks and sugar mixture.
  • Pour everything back into the saucepan and cook on medium heat while whisking until it thickens.
  • Transfer to a clean bowl, cover with some foil, and allow it to totally cool.
  • Whip the cold heavy cream until you have a nice airy cream, then gently fold it into the cooled custard cream.
  • Use a hand mixer to have a creamy texture, then gently add the cubed pears to cream and use a spatula to fold them in.

Assembly

  • Assemble the cake on a cake board or directly on the serving plate.
  • Unmold the cake / biscuit, peel off the parchment paper, and use a bread knife to trim off the upper brown layer of the cake. (This is optional)
  • Place the cake on the bottom, then add the cream with pears and use the back of the spoon to even it out and smooth the top.
  • Refrigerate for 4 hours.

Garnishing

  • Unmold the cake by removing the cake circle.
  • Spread the brown sugar equally on the surface of the cake and use a torch to burn it and make a nice burned caramel layer.
  • Brush the dried pears with some honey and lay them on the top of the cake.
  • Happy baking and enjoy!