Pear, vanilla and dulcey cake made of
– a soft pear cake,
– a dulcey rock icing,
– vanilla ganache.
Materials used
– 6-cavity Silikomart mould
Ingredients
For the pear cake
2 or 3 pears
65g flour
50g sugar
30g milk
15g oil
1 egg
1 sachet of yeast
1 pinch of salt
+
80g caster sugar
80g melted butter
1 egg
1 sachet of vanilla sugar
Rocher dulcey icing
200g dulcey chocolate
30g chopped almonds
40g neutral oil
Vanilla ganache
50g of liquid cream 30% MG min
Vanilla powder or vanilla bean
50g white chocolate
100g cold cream 30% fat min
The recipe
4 Pear cake
For the pear cake
2 or 3 pears
65g flour
50g sugar
30g milk
15g oil
1 egg
1 sachet of yeast
1 pinch of salt
+
80g caster sugar
80g melted butter
1 egg
1 sachet of vanilla sugar
12 minutes in the oven at 170°C + 15 minutes
Mix the sugar, salt and egg in a bowl. Then add the yeast and flour. Mix again. Finally add the oil and milk. Mix well. Butter and sugar the 6-cavity silikomart. Divide the dough into the cavities. Cut the pears into pieces and place them in the mould on top of the batter. Bake at 170°C for 12 minutes.
In another bowl, mix the melted butter with the sugars and the egg. Spread this mixture over the cake and bake again for 15 minutes.
Turn out carefully and leave to cool.
Rocher dulcey glaze
200g dulcey chocolate
30g chopped almonds
40g neutral oil
Melt the dulcey chocolate in the microwave with the neutral oil. (If you do not have dulcey chocolate, you can use white chocolate. Put it in an ovenproof container. Put it in the oven at 120°C and stir it regularly until it takes on a nice colour. Be careful not to let it stick to the edges.) Add the chopped almonds. Proceed to glaze the pear cakes.
Vanilla ganache
50g of liquid cream
Vanilla powder or vanilla bean
50g white chocolate
100g cold liquid cream
In a saucepan, pour the liquid cream with the vanilla and heat. Pour over the melted white chocolate in batches. Mix well. Add the cold cream. Strain and chill for at least 4 hours.
Take out the cold ganache and beat it with an electric mixer. Fill a piping bag with the ganache and poach on the biscuit. I decorated with a slice of pear sprinkled with a little lemon to prevent it from turning black.
