Vanilla Pear Cake

Ingredients

• 4 pieces Pears (small, about 500 g total; use some for decoration and the rest for caramel)
• 50 g Unsalted Butter (cut into cubes for caramel)
• 100 g Granulated Sugar (for caramel; extra 50 g for optional brûlée topping)
• 5 ml Vanilla Extract (or seeds from ½ vanilla bean)
• 8 pieces Egg Yolks (room temperature; 4 for biscuit, 4 for custard)
• 4 pieces Egg Whites (room temperature)
• 80 g Granulated Sugar (for meringue)
• 120 g All-Purpose Flour (sifted)
• 100 g Unsalted Butter (melted and cooled for biscuit batter)
• 50 g Almonds (skin‑on, crushed in food processor 3‑4 seconds)
• 300 ml Whole Milk (full‑fat for richness)
• 30 ml Honey (2 tbsp for cream)
• 2 pieces Gelatin Sheets (soaked in cold water 10 min; approx 4 g total)
• 30 g Cornstarch (sifted)
• 200 ml Heavy Cream (very cold, for whipping)
• 50 g Granulated Sugar (for optional brûlée topping)
• 15 ml Honey (1 tbsp for glazing decorative pear slices)

Instructions

1. Cut decorative pear slices

   Trim a thin central slice from each pear, keeping the stem attached. Slice as thinly as possible for a delicate decoration.

   Time: PT5M

2. Toast decorative pear slices

   Heat a non‑stick skillet over medium heat and lightly toast the pear slices, turning frequently, until they are fragrant and just beginning to soften (about 5‑6 minutes).

   Time: PT6M

3. Bake toasted slices

   Place the toasted slices on parchment or a silicone mat and bake in a pre‑heated 180°C oven for 15‑20 minutes, until they become soft and slightly wrinkled.

   Time: PT18M

   Temperature: 180°C

4. Prepare pears for the cream

   Core and peel the remaining pears, then quarter each and cut into small cubes (about 1‑cm pieces).

   Time: PT10M

5. Caramelize the pear cubes

   In a saucepan melt 50 g butter with 100 g sugar over medium heat, stirring constantly until a light caramel forms. Add the pear cubes, stir, and let the mixture simmer for about 8‑10 minutes until the pears are soft and glossy. Add vanilla extract, cover and simmer another 2 minutes, then uncover and cook 2 more minutes to evaporate excess moisture.

   Time: PT10M

6. Cool caramelized pears

   Transfer the caramelized pears to a shallow dish to cool completely before adding to the cream.

   Time: PT15M

7. Beat egg yolks with sugar

   In a mixing bowl, beat 4 egg yolks with 80 g sugar until the mixture is pale and thick (about 5 minutes).

   Time: PT5M

8. Make meringue

   In a clean bowl, whisk egg whites until foamy, then gradually add 80 g sugar while continuing to whisk until stiff peaks form (about 10 minutes).

   Time: PT10M

9. Fold meringue into yolk mixture

   Gently fold the meringue into the yolk‑sugar mixture using a spatula, turning over the bowl until fully incorporated. The batter should be thick but still hold its shape.

   Time: PT5M

10. Incorporate flour

    Sift 120 g flour over the batter and fold gently until no streaks remain.

    Time: PT2M

11. Add melted butter

    Take 1‑2 tbsp of the cooled melted butter, mix it into the batter to loosen it, then fold in the remaining butter until evenly distributed.

    Time: PT5M

12. Fold in almonds

    Add the crushed almonds and fold just until they are evenly dispersed.

    Time: PT2M

13. Bake the biscuit base

    Line a 22 cm round cake tin with buttered parchment, pour in the batter, and bake in a pre‑heated 180°C oven for 20 minutes, or until lightly golden and a toothpick comes out clean.

    Time: PT20M

    Temperature: 180°C

14. Cool the biscuit

    Allow the baked biscuit to cool completely in the tin, then gently remove the parchment and set aside.

    Time: PT15M

15. Soak gelatin sheets

    Place 2 gelatin sheets in a bowl of cold water and let them soak for at least 10 minutes.

    Time: PT10M

16. Heat milk with honey and vanilla

    In a saucepan combine 300 ml whole milk, 30 ml honey, and the seeds of half a vanilla bean (or 5 ml vanilla extract). Warm over medium‑low heat, whisking gently, until small bubbles appear at the edges.

    Time: PT5M

17. Prepare egg‑yolk custard base

    In a separate bowl whisk together 4 egg yolks, 80 g sugar, and 30 g sifted cornstarch until pale and thick.

    Time: PT5M

18. Temper the custard

    Gradually pour the hot milk mixture into the yolk mixture while whisking constantly to avoid curdling.

    Time: PT5M

19. Cook the custard

    Return the combined mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens and comes to a gentle boil (about 5 minutes).

    Time: PT5M

20. Cool and whisk the custard

    Transfer the hot custard to a clean bowl, cover with plastic wrap pressed directly on the surface, and let it cool completely. Once cool, whisk in the softened gelatin sheets (squeezed of excess water) and then fold in the cold whipped heavy cream until smooth.

    Time: PT10M

21. Fold caramelized pears into cream

    Gently fold the cooled caramelized pear cubes into the vanilla cream, distributing evenly.

    Time: PT5M

22. Trim the biscuit crust

    Using a bread knife, carefully remove the thin brown crust from the top of the biscuit for a smooth appearance.

    Time: PT5M

23. Assemble the cake

    Place the biscuit on a cake board (or serving plate). Spread the vanilla‑pear cream evenly over the biscuit, smoothing to the edges. Arrange the baked decorative pear slices on top, brushing them lightly with honey for glaze.

    Time: PT5M

24. Chill to set

    Refrigerate the assembled cake for at least 4 hours, or until the cream is firm.

    Time: PT4H

25. Optional brûlée topping

    Just before serving, sprinkle 50 g granulated sugar over the top and use a kitchen torch (or broiler) to melt and caramelize the sugar into a crisp brown crust.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pears: Asian pear
• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Coconut sugar
• Instead of Vanilla Extract: Vanilla bean
• Instead of Egg Yolks: Egg yolk substitute
• Instead of Egg Whites: Aquafaba
• Instead of Granulated Sugar: Cane sugar
• Instead of All-Purpose Flour: Cake flour
• Instead of Unsalted Butter: Margarine
• Instead of Almonds: Hazelnuts, Walnuts
• Instead of Whole Milk: Half‑and‑half
• Instead of Honey: Maple syrup
• Instead of Gelatin Sheets: Powdered gelatin
• Instead of Cornstarch: All‑purpose flour (as thickener)
• Instead of Heavy Cream: Whipping cream
• Instead of Granulated Sugar: Brown sugar
• Instead of Honey: Light corn syrup

Equipment Needed

• Non‑stick skillet
• Oven
• Parchment paper or silicone mat
• Saucepan (medium size)
• Mixing bowls
• Hand mixer or stand mixer
• Spatula (silicone)
• Whisk
• Food processor (optional)
• Fine mesh sieve
• 22 cm (8‑9 in) round cake tin
• Cake board or serving plate
• Acetate foil (optional) (optional)
• Plastic wrap
• Kitchen torch (optional)
• Bread knife
• Cooling rack (optional)
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Caramelizing the pears without burning
• Folding the meringue gently to keep air
• Tempering the custard to avoid curdling
• Cooling the custard fully before adding whipped cream
• Removing the thin biscuit crust for a smooth finish
• Assembling quickly before the gelatin sets

Chef Tips from the Video

• Use a kitchen scale for precise measurements; it improves consistency.
• If you prefer a stronger vanilla flavor, split a whole vanilla bean and scrape both seeds and pod into the milk.
• For extra crunch, toast the almond pieces lightly before adding them to the biscuit batter.

Troubleshooting

Storage

Refrigerator: Store the cake, covered with plastic wrap, for up to 3 days.

Freezer: Freeze individual slices wrapped tightly for up to 1 month; thaw in refrigerator before serving.

Room temperature: Do not keep at room temperature for more than 2 hours due to the dairy cream.

Make-Ahead Tips

• Caramelized pears can be made 1 day ahead and kept refrigerated.
• The biscuit base can be baked a day earlier; wrap tightly to retain moisture.
• The vanilla cream can be prepared up to 24 hours ahead; keep covered and refrigerated.