I used pistachio mascarpone cream :)
Ingredients
Caramel sauce:
2 tbsp water
1/4 cup sugar
15g butter
2 medium pears
Cake mixture:
3/4 cup & 3 tbsp flour
3 tbsp yellow cornmeal
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
100g butter, melted
1 tsp vanilla extract
2 large eggs, separated yolk & white
1/2 cup whole milk
Optional: caramel ice-cream or whipped cream
Instructions
1. Line a baking sheet on a 7-8" cake mould
2. In a small saucepan at medium heat, heat up water & sugar, stir regularly until the sugar dissolved
Then leave it cook without stirring, for 8mins, or until the color become light golden
Turn off the heat, add in butter, stir well
Pour it on the bottom of the mould
3. Peel, halve & core the pears, slice it in lengthwise into 1/8" thick slices
Place slices over the caramel sauce, overlap the pears around the mould
4. In a small mixing bowl, mix flour, cornmeal, baking powder & salt
Set aside
Preheat the oven to 175°c
5. In a large mixing bowl, mix sugar and melted butter
Add in vanilla extract, egg yolks, mix well
6. Add in 1/3 flour mixture & then 1/4 cup milk alternatively (= flour, milk, flour, milk, flour) to the egg & sugar mixture
Each time when adding flour mixture or milk, ensure to mix well first
7. In another large mixing bowl, whisk egg white until it has soft peak
Fold in egg white to egg yolk mixture in 3 times, with quick and light motions
8. Pour the cake mixture over the pears carefully, smooth top
Tap the mould gently to remove excessive air bubbles
9. Bake for 1 hour
Insert a toothpick to test if ready. If it comes out clean means it is ready
10. Let it cool in the mould on a wire rack for 30 mins
Run a thin knife around inside of the mould to release cake
11. Place a serving plate over the cake and invert cake
Remove baking sheet carefully
Serve with caramel ice-cream or whipped cream is perfect!
Enjoy!
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