A taste of autumn with this delicious pear-caramel layer cake!
I combined two flavors that I really like in baking: pear and caramel, all accompanied by small crunchy meringues and a salted butter caramel topping.
The cake base is very dense (a caramel mud cake), it is topped with a lightly sweetened whipped cream and diced pears poached in vanilla. I then covered it with a pear-flavored Swiss meringue buttercream and topped it with salted caramel...
For the realization of this pear-caramel layer cake, I advise you to do it several times, the cakes can be made on D-2 for example, the filling and the icing on D-1, the topping and the decorations on D-day Good organization makes things easier.
Ingredients
- 280 g classic flour
- 90 g flour with incorporated yeast
- 250 g unsalted butter
- 200 g white chocolate
- 250 g powdered sugar
- 370 ml water
- 3 eggs
- +
- 250 g powdered sugar
- 1 vanilla pod
- 3 pears
- 100 g full liquid cream
- 30 g icing sugar
- 200 g by Philadelphia® nature
- +
- 4 egg whites
- 100 g powdered sugar
- 160 g soft butter ointment
- 1 tsp pear flavoring
- +
- 220 g powdered sugar
- 100 g salted butter
- 150 ml full liquid cream
Prepare in advance
- Preheat the oven to 160 ° traditional heat. Butter 3 molds 15 cm in diameter.
- In a container, sift the flours. In a large saucepan, combine the diced butter, white chocolate, powdered sugar and water. Heat over medium heat until the mixture is melted and the sugar dissolves. Pour the preparation into the bowl of the food processor and let cool. Start to mix the preparation, then add the lightly beaten eggs, the vanilla then the flour in rain while mixing. Pour the dough thus obtained into the 3 molds and bake for about 50 minutes, the inside of the cake should be moist, but cooked. Let the mussels cool on a rack then unmold and wrap in cling film.
- The interior garnish: start by poaching the pears: make a syrup by heating the powdered sugar and water in a saucepan over high heat. Add the seeds of a vanilla pod. Peel the pears and cut them in half lengthwise and remove the core. Place them in the syrup and cook for 15 minutes, turn off the heat and let the pears cool in their syrup. Dice the pears (keep half a pear for decoration). Briskly whip the liquid cream and the icing sugar to obtain a firm whipped cream. Add the Philadelphia previously relaxed with a fork, whisk again. Refrigerate for final assembly.
- The exterior icing: whisk the egg whites with the powdered sugar in a container over a double boiler. Stop whipping as soon as you no longer smell the sugar crystals when touching the whites. Transfer the whites directly to the food processor bowl and start whisking at high speed until the sides of the bowl cool. Gradually add the soft, soft butter while continuing to whisk, also add the pear flavor. Refrigerate for final assembly.
- The topping: make a dry caramel by heating the powdered sugar in a large saucepan over medium heat. As soon as it takes an amber color, add the diced salted butter and mix vigorously. Off the heat, slowly pour in the liquid cream and mix. Pour into a container and leave at room temperature.
- Assembly of the layer cake: place a small 15 cm cardboard support and place it on the serving dish. Take the first cake and fix it on the cardboard support using a knob of icing. Cover this first layer with a layer of cream cheese filling then sprinkle with diced pears. Place the second cake on top. Also apply a layer of cream cheese filling then sprinkle with diced pears. Finally, place the third cake. Spread a thin layer of frosting on top of the last cake and on the sides of the set, this layer will set the cake layers together and keep the cakes from crumbling. Chill for 30 minutes. Cover the entire layer cake with icing, smoothing everything well with a spatula. Chill for 30 minutes. Carefully pour the caramel topping on top of the layer cake. Place the small decorations and the remaining poached pear. Enjoy!
Wow!!! It's crazy, the photos alone give me immense pleasure, a moment of sweetness in this brutal world... bravo lilie, it looks delicious and necessarily is..
It is superb say so!
It is really superb!
It is truly sublime!
he is just paaa perfect!
This cake is just GORGEOUS!
Another superb creation !!!
Yum, what a treat and how beautiful this layer cake is!! :p I want a piece!
Waaaouuuuh!
It is just beautiful this cake and it looks just as delicious.
I would have gladly helped myself to a nice piece!
[…] 2. This pear-caramel cake which is just magnificent and looks to die for… Lilie Bakery […]
It is sublime and it looks so delicious!
Just one word to say! WOW :o
This cake looks so good and it's really perfect, great job!! ;)
Wow! Now, I have to try it since I love pears! It looks complicated to make so maybe I'll only make one layer but well done, it looks delicious, as usual =D
Hello,
Can we leave it in the fridge after all the assembly is finished?
Thank you
Hello, the caramel decorations melt in the refrigerator, so I do not recommend. Rather under a bell if you have. @ soon
Hello, first of all congratulations for your site! your cake looks magnificent!
You advise us to make the cake the day before but how can we store it if we can't put it in the fridge? Will the "mud cake" harden if I store this layer cake in the fridge?
please
Hello, storing it under a bell jar is perfect for a cake like this. This mud cake is particularly dense, so it would harden in the fridge. See you soon
Hi, the quantity of water is missing in the second part... To poach the pears
Hello Lilie,
I am doing my log test for Christmas.
I made my sponge cakes yesterday. I will have 4 rectangles of sponge cake stacked on top of each other. I want to make a whipped cream with pears in the spirit of the one in your recipe but I have two questions:
- Do you think I have to poach the pears? Wouldn't they work raw? (I cut them thinly and put them on a paper towel to let them drain a little.
- Do you think it's possible to assemble it the day before? I wanted to make the sponge cake 2 days before and the cream + assembly 1 day before so that I only have my chocolate icing to make on the day and my decorations.
Thanks in advance,
Bisous
Hello Julie, poaching pears gives them a soft texture and a more pronounced sweetness, but you can also opt for raw or drained pears in syrup. It is always possible to do everything the day before, in fact I often recommend it, pastries are generally all better the day before. See you soon
Hello Lilie,
I have tested many of your magnificent and delicious recipes, however this one tested today and was perfectly successful, my cake was as beautiful as yours, I want to tell you that the wow effect passes once you taste it. It is not light, and at the end of a meal it is strongly discouraged as it is dense. It would have deserved a more lively flavor because it is quite neutral in taste. In short, a little disappointment after spending a lot of time in the oven.
Sylvie
Hello Sylvie, this layer cake is special, but I explained it in the preamble to my recipe. It is a very dense "mud cake" base, totally the opposite of a sponge cake! It is enjoyed with pleasure at snack time, with a good coffee/tea, because of its rich texture. The pear flavor can be pushed for those who wish, the filling can be increased in quantity, likewise the fruits could be caramelized... But I like my recipe like this, and that's the main thing I think :)
Hello !
This cake is just crazy!! I really want to try to make it for a birthday but I'm afraid that the mud cake will be too dense and therefore too... Stuffing for a dessert (especially after a long meal). Is it possible to replace it with a molly cake for example?
On the other hand, with the whipped cream and the philadelphia it must be kept in the fridge... Will the caramel topping survive there? And could this cake survive a 2 hour car trip...? :S
A big thank you for this recipe that I can't wait to try!
Hello Agathe, yes you can choose a molly cake instead, but for the car journey I don't really have a solution...
Hello,
Here I would like to make this cake but is it possible to replace the Philadelphia with something else please.
Hello Elvira, yes by mascarpone :)
[…] I found this layer cake from Liliebakery. I slightly reworked it to my liking, notably changing the Mud Cake which is […]
Hello,
I am testing your recipe this day. Little problem with the outside icing.
The meringue has a white aspect mounted in snow and not a smooth meringue so suddenly liquid when I put the butter in ointment; it does not take.
Tried twice and always the same result I am very disappointed.
is it not missing sugar ???
Hello what a wonder! I would like to make an apple layer cake! Do you think it is better to make them the same way as t pears in syrup? Or cook them caramelized in a pan? Thank you very much what would be better for a layer cake. I planned with ganache speculos! And salted butter caramel
Hello,
I would like to test this cake however I don't like the taste of Philadelphia I find it acidic and in one of your cakes (red layer cake) I had put it and I didn't like it. Is it possible to replace it with mascarpone?
Hello, how much water for the syrup please?
Delphine
Hello Delphine, you need as much as the powdered sugar, that is to say 250g. See you soon :)
Good evening, I made this recipe last weekend. I simply replaced the cake with a chiffon cake. I soaked my 3 cake discs with the pear/vanilla infused syrup. A "crazy" as the young people say! Thank you Lilie. Elodie
Thanks Elodie for your feedback! Glad you liked it. See you soon :)