Caramelized Apple and Pear Cake with White Chocolate Cream
Description
This indulgent caramelized apple and pear cake combines a fluffy vanilla sponge with layers of rich caramelized fruit and a creamy white chocolate topping. The unique blend of textures and flavors makes it an irresistible treat for any special occasion. Perfect for fall or winter gatherings!
Ingredients
Vanilla Sponge Cake
Caramelized Apple and Pear Cream
White Chocolate Cream
Caramel Glaze
Instructions
Video
Preparing the Sponge Cake:
- Start by cracking 4 large eggs into a large bowl. Add 125 g sugar. Using a mixer, beat the eggs and sugar together until the mixture becomes light in color, foamy, and has doubled in volume.
- Sift 125 g of flour and 10 g powdered milk into the egg-sugar mixture. Gently fold them in using a spatula, making sure to keep the batter airy.
- Add 10 g of vegetable oil and 5 g of vanilla extract for extra flavor. Continue folding the mixture until everything is well combined.
- Pour the batter into a 25x35 cm baking pan lined with parchment paper. Smooth the surface with a spatula to ensure even baking.
- Bake in a preheated oven at 180°C (350°F) for 8-10 minutes, or until the edges are slightly golden and the sponge is firm to the touch.
- Once baked, cover the cake with parchment paper and a clean towel to retain moisture. Let it cool completely.
Caramelized Apple and Pear Cream:
- Peel and dice 3 apples and 3 pears into small cubes.
- In a medium pot, sprinkle 150 g of sugar in an even layer and let it melt without stirring until it starts to caramelize around the edges.
- Once the sugar turns golden, gently stir it with a heatproof spatula. Add the diced fruits and cook until the caramel melts completely and the fruit is soft.
- Remove the pot from the heat and stir in 50 g of butter. Once incorporated, add 7 g of hydrated gelatin and mix well until dissolved.
- Let the fruit cream cool for about 10 minutes before spreading it over the sponge cake in an even layer. Place the cake in the fridge to chill while preparing the white chocolate cream.
White Chocolate Cream:
- In a medium bowl, add 200 g of white chocolate and 100 ml of milk. Melt them together either in the microwave or over a double boiler, stirring in 30-second intervals.
- Once melted, add 7 g of hydrated gelatin and stir until completely dissolved. Add 50 g of room-temperature butter and 5 ml of vanilla extract, mixing until smooth.
- Pour the white chocolate cream over the caramelized fruit layer, smoothing it out evenly.
Caramel Glaze:
- Caramelize 100 g of sugar in a medium pot over medium heat until golden. Gradually add 125 ml of milk, stirring constantly.
- In a separate bowl, mix 25 ml of milk with 10 g of cornstarch until smooth, then add to the caramel mixture. Cook for about 2 minutes until thickened.
- Remove from heat, add 5 g of hydrated gelatin, and stir until fully dissolved. Let it cool to 20°C before pouring over the cake.
- Chill the cake for another 30 minutes.
Final Assembly and Decoration:
- Once the cake has chilled, trim the edges for a neat shape. Cut the cake into two layers, stacking one on top of the other.
- Decorate the cake with pear slices or as desired. Serve chilled.
Note
Storage: The cake can be stored in an airtight container in the refrigerator for up to 3 days.
Substitutions: You can use milk chocolate instead of white chocolate for a different flavour profile.
Tips: For a stronger vanilla flavour, consider using vanilla bean paste instead of extract.
