The ultimate cake dream: Pear mousse cake with caramel glaze
Owner (Kl. M)
Ingredients · Servings 10
- 50 g walnut kernels
- 3 No
- Salt
- 75 g sugar
- 75 g flour
- 15 g Cocoa powder
- 0.5 tsp baking powder
- 400g pear
- 1 vanilla bean
- 5 g Gelatinepulver
- 50 g sugar
- 20 ml lemon juice
- 3 sheets of white gelatin
- 200 g Nougatmasse
- 150 g milk chocolate couverture
- 500 ml whipping cream
- 10 g Gelatinepulver
- 180 g sugar
- 150 ml whipped cream
- 20 g cornstarch
Method · 1 h 50 min
- For the walnut-chocolate sponge cake, roughly chop the walnuts the day before and toast them in a dry pan. Remove and let cool slightly. Beat the eggs and a pinch of salt with the whisk attachment of a stand mixer for about 5 minutes until creamy and pale, gradually adding the sugar. Finely grind the walnuts in a food processor. Mix the flour, cocoa powder, and baking powder, then sift them together. Combine the flour mixture with the ground walnuts and gently fold it into the egg mixture.
- Pour the sponge cake batter into a springform pan lined with baking paper and smooth the surface. Bake in a preheated oven at 190°C (170°C fan) on the second rack from the bottom for about 20 minutes. Remove from the oven and let cool completely.
- For the pear filling, peel, core, and dice the pears into 5 mm cubes. Halve the vanilla bean lengthwise and scrape out the seeds. Soak the gelatin in cold water according to the package instructions. Bring 10 g of sugar to a boil in a small saucepan with the lemon juice and vanilla seeds. Caramelize the remaining sugar (40 g) in a pan, then deglaze with the hot vanilla-lemon syrup. Add the diced pears and simmer gently until the caramel has dissolved. Remove from the heat, let cool slightly, and stir in the soaked gelatin until dissolved. Pour the mixture into a 20 cm diameter silicone mold and smooth the surface. Let cool completely and freeze for about 4 hours.
- For the nougat mousse, soak the gelatin in cold water. Finely chop the nougat. Roughly chop the chocolate. Melt both in a bowl over a hot water bath. Remove from the water bath and dissolve the squeezed-out gelatin in the hot mixture. Whip the cream until stiff and gradually fold it into the chocolate-nougat mixture.
- Fill half of the nougat mousse into a 26 cm diameter silicone mold and smooth the surface. Place the frozen pear filling in the center, cover with the remaining mousse, smooth the surface, and place the walnut chocolate sponge cake on top. Freeze for 8 hours (preferably overnight).
- For the caramel glaze, soak the gelatin in cold water according to the package instructions the next day. Caramelize the sugar in a pan until golden brown. Pour in 150 ml of boiling water, then simmer gently until the caramel has dissolved again. In a bowl, whisk the cream and cornstarch until smooth. Slowly pour the liquid caramel into the cream in a thin stream, whisking constantly. Dissolve the soaked gelatin in the cream mixture, stirring continuously. Pour the glaze into a container and cover the surface directly with plastic wrap. Allow the glaze to cool to approximately 30 degrees Celsius (use a thermometer!).
- Turn the cake out of the pan. Pour the glaze evenly over the cake, starting from the center and scraping off any excess with a palette knife. Let the glazed cake thaw in the refrigerator for about 2 hours, then drizzle with maple syrup and serve.
against pears (e.g. Williams Christ)
Also needed: 2 silicone molds (20 cm and 26 cm Ø), springform pan (24 cm Ø), kitchen thermometer, maple syrup for drizzling.
