Sponge cake "Caramel pear with nuts"

Category: Confectionery
Sponge cake Caramel pear with nuts

Ingredients

Biscuit
egg SB 4 things.
ripe peeled pear 180-200 g.
vegetable oil 70 g
milk 50 g
cinnamon 1 tsp
sugar 150 g
honey 1 tbsp. l.
baking powder 2 tsp
wheat flour / grade 180 BC
vanilla sugar 8 g
salt chips.
walnuts 50 g
Cream
cream 33-35% 350 ml.
soft cottage cheese 250 g
boiled condensed milk (caramel) 150 g
instant gelatin 12 g
water for gelatin 60 g
Caramelized pear
ripe peeled pear 200 BC
honey 1 tbsp. l.
cinnamon 1 tsp
sugar 20 g
lemon juice 1 tbsp. l.
butter 30 g
-------- -------
shape d 16 2 pcs.

Cooking method

Sponge cake Caramel pear with nutsCoarsely chop the nuts.
Divide the eggs into whites and yolks.
Peel the pear. Do not remove the peel.
Mix flour with baking powder.
Sponge cake Caramel pear with nutsPut pear and yolks in the blender bowl. Pour in honey, butter and milk. Add salt, vanilla sugar and cinnamon.
Sponge cake Caramel pear with nutsMix everything until smooth. You should get an emulsion.
Sponge cake Caramel pear with nuts
Sponge cake Caramel pear with nuts
Sift flour with baking powder into emulsion. Mix.
Sponge cake Caramel pear with nutsBeat the whites, gradually adding sugar, until soft peaks.
Sponge cake Caramel pear with nuts
Sponge cake Caramel pear with nuts
Introduce proteins into the dough in three steps. Stir with folding movements. It turns out a very airy dough.
Sponge cake Caramel pear with nuts
Sponge cake Caramel pear with nuts
Add nuts and mix gently.
Sponge cake Caramel pear with nutsDivide the dough into two forms. Cover the bottom of the dish with baking paper. If there are no two identical forms, then it is better to knead and bake half a portion twice.
Sponge cake Caramel pear with nutsBake the dough in an oven preheated to 170 degrees for 40-45 minutes. Checking readiness with a wooden skewer.
Sponge cake Caramel pear with nutsTake out, let cool until warm. Cut out of shape. Allow to cool completely on a wire rack. Wrap in plastic wrap and refrigerate overnight.
Sponge cake Caramel pear with nutsPut butter, cinnamon, honey, sugar in a frying pan. Let it warm up.
Sponge cake Caramel pear with nutsAdd the pear and lemon juice, cut into small cubes. Stir and simmer until soft. Approximately 2-3 minutes.
Sponge cake Caramel pear with nutsPlace the pear on a sieve and let the liquid drain completely.
Sponge cake Caramel pear with nutsCut each cake into two layers.
Sponge cake Caramel pear with nuts
Sponge cake Caramel pear with nuts
Soak gelatin in cold boiled water and let it swell for 5-15 minutes.
Beat the condensed boiled milk and cottage cheese with a blender until smooth.
Sponge cake Caramel pear with nutsWhip cold cream until fluffy.
Sponge cake Caramel pear with nutsPour in the curd-caramel mass.
Sponge cake Caramel pear with nutsBeat until peaks.
Sponge cake Caramel pear with nutsMelt the gelatin. Take a spoonful of cream, add to it and stir. Pour into the cream in a thin stream, stirring.
Sponge cake Caramel pear with nutsCover the sides of the ring or split form with confectionery film. Divide the cream into three equal parts. Put the cream on the first cake, smooth out. Put a third of the caramelized pear on top. Cover with a second cake layer. Repeat. The top cake remains without cream. Cover and refrigerate for 6-8 hours.
Take out, remove the ring and film. Decorate as you wish.

Cooking is not difficult. The main thing is to do it with love for your loved ones!

The dish is designed for

1725 grams without decoration

Note

I took the recipe from N. Shahramanian.
The cake is delicious. The biscuit is very wet. Does not require additional impregnation.
The cakes rise during baking, but then shrink. the biscuit will turn out smooth. The baking dish must be at least 6 centimeters high. I had to substitute paper because my shape is 4 centimeters. Ready-made cakes are also 4 centimeters high. Recommend!

Myrtle
Angelawhat a positive and delicious cake! Meditating at the monitor!
Swetie
Angela, very tempting And interesting)
Marysya27
AngelaHow beautiful and festively Delightful cake !!! You can really only meditate And if you treat yourself to it, nirvana is guaranteed
Happy Birthday Good Celebration
ang-kay
Girls, thanks. Help yourself!
Tatyana1103
Angela, once again Happy Birthday Cake is wonderful, the idea of ​​wrapping another biscuit is incomparable
ulaaa
Once again, I can only say that YOU ARE WIZARD

On my birthday, I want to wish YOU health and a secret hope that I will still be holding a book of YOUR recipes in my hands!
irina23
Angela, happy birthday! I wish you health, happiness, love! I always admire your masterpieces, thank you for sharing the recipes. Not every recipe you dare to repeat (many are very laborious). But everything that I cooked according to your recipes always turned out very tasty. Further creative victories to you!
NM
Angela, Happy Birthday! Health, luck, well-being, creative ideas, an endless amount,
The cake is frozen, the hand of the master is visible. Very beautiful. and I think delicious. :
Irina
Angela, Happy Birthday! Health to your hands! Sometimes I just admire your skill. I'll try to make a bookmark cake.
ang-kay
Girls, thank you, my good!
tatyana1
An interesting recipe. Do you feel the presence of a pear in a biscuit after baking?
ang-kay
Tatyana, Thank you. A pear only gives moisture. I don't feel it in the cake itself. Nuts give more taste. But everyone has different receptors.
Jeanne44
ang-kay, what else can we expect from you?
I wish your ability to surprise and delight multiplied! Let life spoil you with pleasant surprises too! Happy Birthday! All the very best to you!
kirpochka
Angela, happy birthday to you !!! Happiness, joy, inspiration to you !!! : rose: Continue to delight us with your wonderful recipes !!! : girl_claping: Bookmarked)
zoyaaa
Angela, curiosity won over laziness, the biscuit is already in the oven, but I can't wait until tomorrow, I'll sandwich it with chocolate cream today.
There will be a tasting tomorrow.
Happy belated birthday
Wiki
Very beautiful cake Thank you for exhibiting unusual recipes here
ang-kay
Jeanne44, kirpochka, zoyaaa, Wiki, thanks for the congratulations and attention to the recipe)
Quote: zoyaaa
There will be a tasting tomorrow.
Zoya, I hope I get a piece too?
zoyaaa
Angela, have already tried it, no photo, but with chocolate butter cream it turned out unexpectedly very tasty. Now the next call I will make half a portion with another cream, try the custard, whipping cream at an inhumane price, baked in a large mold 30 cm with one cake, then cut it.
I am always amazed at your limitless imagination.
ang-kay
Zoya, Thank you. I'm glad I liked the cake. It seems to me that it is even tastier with chocolate cream than with mine)
The custard will probably be very wet. If only you are talking about the usual, and not about butter custard.
zoyaaa
Angela I want to try with a citrus Kurd, which is also custard, but I'm also afraid that there will be porridge, maybe I will add gelatin.
ang-kay
Can a Kurd be driven into butter? Or you can try it with gelatin.
zoyaaa
I'll try with gelatin.
ang-kay
Write later, okay?
zoyaaa
I will report, I think the citrus note will refresh the taste.
irisha_b
I made a cake for my daughter for her birthday, I haven't tried it yet, but with the biscuit it will be necessary to work on the mistakes, it didn't work out very well, but these are the nuances of a gas oven.
Sponge cake Caramel pear with nuts
ang-kay
Irina, very nice cake. I hope you enjoy the taste too. And what did not work with the biscuit?
irisha_b
Quote: ang-kay
Irina, a very beautiful cake. I hope you enjoy the taste too. And what did not work with the biscuit?
Thank you! I am always waiting for recipes for your cakes and looking for an excuse to implement them))) (for my son's birthday, I baked a biscuit honey cake, and for my own baked "Strawberry in love")

The biscuit fell off even during baking, and when it got out, the top seemed to shrink, that is, the diameter of the top became somewhat less than the diameter of the bottom, such a trapezoid ... I suppose that this is due to the uneven heating of the top and bottom in a gas oven , I will play with the temperature, time and switching to the upper grill at the end of baking. Especially the other day I will bake half a serving of biscuit)))
ang-kay
Irina, I am glad that my cakes are in demand. Pleasantly.
Quote: irisha_b
Sponge cake when baking opal
Did you open the oven? Perhaps there was not enough flour. Pears are also different in juiciness.
irisha_b
Quote: ang-kay
Did you open the oven? Perhaps there was not enough flour. Pears are also different in juiciness.

She opened the oven a little to look at the process after 30 minutes, maybe it was not worth it ... The pears were medium-term, plump, but they took a maximum of 200 g, not 180, so maybe there is not enough flour.
ang-kay
Irina, everything could play against. Everything needs to be done according to the recipe)

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