Caramel pear cake

12 servings
14 hours


1. Caramel biscuit. We start work on the cake with a caramel sponge. Turn on the oven 170 degrees. Melt sugar and butter in a thick-bottomed saucepan until homogeneous and golden. Turn off the fire, immediately add honey and hot water. Stir with a fork or whisk until completely homogeneous. In a separate dish, combine wheat and almond flour. In small portions we introduce to caramel, cool to a warm state and begin to introduce eggs. One at a time, add egg yolks to the dough. Beat the proteins into foam in a separate dish. Add one spoon each to the dough and mix until homogeneous. At this stage, we do not use the mixer, we work with a shoulder blade or a spoon. Put the dough on a baking sheet lined with paper, bake for 15-20 minutes. As soon as the process is over, we take it out of the oven and leave it to cool on the lattice.

2. The next stage is pear caramel. Soak gelatin in cold water. Melt sugar without adding water in a pan with a thick bottom, add cream. We closely monitor the process so that the caramel becomes golden, but does not burn. It is better to take a ripe and sweet pear, peel it from seeds and peel. Using a blender, grind pear pulp and butter, add to the caramel. Pour gelatin into the mixture, beat the whole mass again with a blender and pour into a mold with a diameter of 16 cm, which must be pre-lined with clingfilm. Freeze the mix.

3. Compote. For pear compote, peel the fruit and cut into 1x1 cm cubes. Soak the gelatin in cold water. In the pan, melt the butter, add sugar, pears and fry on each side. Add badyan, in a minute we remove from the fire. Gently intervene lemon juice and gelatin (if leafy, pre-squeeze). We remove the badyan from the mixture, cool a little. We take out the caramel that has already managed to freeze from the freezer, pour the compote on top of it and return it to the freezer.

4. Chocolate mousse. While the freezing process is going on, we will deal with the mousse with black chocolate. Soak gelatin in cold water. Combine the milk with vanilla and bring to a boil. Let us brew under a closed lid for 20-30 minutes, take out a vanilla pod. In a microwave or in a water bath, melt the chocolate, add it to the milk, mix it. We introduce gelatin into the mixture (press it if it is leaf). Stir the mixture until homogeneous, cool to 30 degrees. In a separate dish, beat the cream, introduce them into the chocolate mixture and stir it.

5. Cake assembly. Immediately after cooking, we can start assembling the cake. We line the ring or shape with a diameter of 18 cm with cling film. Pour 2/3 of the chocolate mousse onto the bottom, level with a silicone spatula. We take out the frozen caramel and compote from the freezer, take it out of the mold and put it in the middle of the mousse layer, press it slightly. Fill the remaining edges with chocolate mousse, lubricate the surface of the caramel with a thin layer. From the biscuit that has already cooled well, we cut out a circle with a diameter of 16 cm. We put it on a caramel circle, press it a little. Edges, if they turned out not on the same level, fill with the remaining chocolate mousse. We send to the freezer for at least 6 hours.

6. Glaze. After this time, or better in the morning, we start decorating the cake. This will require chocolate glaze. Fill gelatin with cold water. Combine sugar, water and invert syrup in a dish with a thick bottom. We bring the mixture to a boil and achieve a temperature increase of 103 degrees. Put crushed chocolate, condensed milk and swollen gelatin into a separate dish. Pour sugar syrup, stir until homogeneous and send to the refrigerator for 12 hours. Before coating the cake, take out the glaze, heat it in a water bath to 35 degrees. We take the cake out of the freezer, turn it over onto a dish, remove the film and pour glaze over it. We decorate the cake on top as desired, send it to the refrigerator until the glaze sets and can be served. Enjoy your meal!