Pear cream cake
Updated: Feb 21
This fav recipe came to Cyprus when I moved here from Holland, it came with a monthlty magazine my mom had a subcription to. Called Libelle's bakboek, it was not only full of great recipes, but excellent explanation with pictures by each step and tips to get the best results by different baking techniques. Excellent for a beginner like me at the time. A very good friend of mine asked me for the recipe recently and since it needed translation into english, as she doesn't speak dutch, creating for me the best opportunity to share this recipe with all of you. The biscuit dough with 5 ingredients only has a special technique and it is very important to have the right amount of eggs, the recipe needs 4 eggs, taking into account small eggs of 50 gr each, so the total weight of eggs is 200 gr, if the eggs you have are large eggs you may need only 3 eggs for this recipe. Once the cake is baked you can use your fantasy to make the best cream cake ever, using fresh cream, chocolate ganache, or butter cream with fruits like fresh strawberries or canned fruit like pineappel or pear, the recipe here is with fresh cream, canned pears and crushed caramelized almonds. Simple and stunning!
200 gr eggs (3-4 eggs)
175 gr castor sugar
80 gr flour
80 gr cornstarch
1 teaspoon baking powder
3-4 tablespoons pear jam
750 ml fresh cream
3 sachets of vanilla sugar
500 gr pears
How to make:
line a 26 diameter springform with baking paper, clamp the baking paper between bottom and ring and cut the remaining paper with a siccors.
pre-heat the oven 180 degrees Celsius.
split the eggs
beat the eggwhites with 3 tablespoons of cold water and a few drops of lemon juice into a merengue
add the sugar and beat on the lowest stand of the mixer
add one by one the eggyolks
sift the flour, cornstarch and baking powder
add this mixture spoon by spoon to the egg/sugar mixture and fold in carefully with a spatula until combined.
spoon the mixture into the form and smooth out on the top
bake for 35 minutes
cool 10 minutes
cut around the edges and open the form
careful pull off the paper
cool the buiscit dough and once cooled down completely cut it in 3 equal slices, I use a large bread knife.
drain the fruit above a bowl as the juice will be used
add some brandy to the juice
keep apart some pears and cut the remaining pears in small parts
mix the small parts of pear with the jam
beat the fresh cream with the vanilla sugar to a firm cream
place 3 narrow pieces of aluminum foil or baking paper onto the serving plate, they should overlap eachother, place the first slice on top of this, when the cake is decorated you will pull this away so the serving plate remains clean.
sprinkle some juice on the first slice of biscuit dough and smear a good amount of fresh cream over it
add half the quantity of pear with jam, distribute evenly
place the second slice of dough on the first one and repeat the procedure
place the third slice on top and decorate with fresh cream the top and sides
add pears and nuts.
slowly pull the aluminum foil or baking paper.
Enjoy - Καλή όρεξη!!