Pear and caramel cake
– an almond biscuit,
– a speculoos crisp,
– a pear mousse
– a caramel mousse,
– diced pears,
– and a caramel glaze.
Full recipe in my shop
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Almond cake
almond powdersugarflourmelted butteregg whites egg
Speculoos crispSpeculoos pastryWhite chocolateCrêpes dentelles
Pear mousseLiquid creamMixed pearsGelatineSugarEgg yolks
Caramel mousseLiquid creamPowdered sugarWaterMilkEgg yolkGelatine
Caramel glazeLiquid creamPowdered sugarWaterMaïzenaGelatine
The recipe ebook is on sale in my shop.
This recipe is also available on my last ebook : Cakes Autumn Flavours 2024.
