Caramelised Pear and Sour Cream Cake

Gateaux and Cakes
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Ingredients for 1 cake tin 26 cm Ø
  • For the pastry
  • 150 g Flour
  • 1 tbsp Cocoa powder
  • 100 g Butter, softened
  • 1 Egg(s)
  • 2 tbsp Powdered sugar
  • 2 tbsp Water, chilled
  • Butter, for the baking tin
  • For the filling
  • 250 g QimiQ Cream Base
  • 700 g Pear(s), peeled, diced
  • 60 g Preserving sugar (optional)
  • 4 cl Pear brandy
  • 200 g Sour cream 15 % fat
  • 3 Egg(s)
  • 50 g Sugar
  • Lemon peel, finely grated
  • 1 package Custard powder
  • 2 tbsp Sugar, to caramelise
Method
1.
Preheat the oven to 160 °C (conventional oven).
2.
For the pastry: knead the ingredients together to form a smooth pastry. Wrap in cling film and allow to chill for approx. 30 minutes.
3.
Roll the pastry out and use to line the base and approx. 3 cm high rim of a greased spring form.
4.
For the filling: bring the diced pear in preserving sugar and pear brandy (or water) to the boil and marinate for 5-6 minutes. Allow to cool.
5.
Mix together the QimiQ Sauce Base, sour cream, eggs, sugar, lemon zest and custard powder.
6.
Arrange the soft pear on the pastry base and top with the QimiQ mixture.
7.
Bake in the preheated oven for approx. 40 minutes (cover with tin foil if required). N.B: the filling may be soft after baking but will set when cold. Allow the cake to cool completely before portioning.
8.
Sprinkle the cold cake with granulated sugar and caramelise with a mini blow torch, or under a hot grill.