Ingredients
For 1 cake tin 26 cm Ø
For the pastry
150g
AP Flour
1tbsp
Cocoa powder
100g
Butter, softened
1
Egg(s)
2tbsp
Powdered sugar
2tbsp
Water, chilled
g
Butter, for the baking tin
For the filling
250g
QimiQ Sauce Base
700g
Pear(s), peeled, diced
60g
Preserving sugar
4cl
Pear brandy
200g
Sour cream 15 % fat
3
Egg(s)
50g
Sugar
Lemon peel, finely grated
1package
Custard powder
2tbsp
Sugar, to caramelize
Preparation
- Preheat an oven to 320 °F (conventional oven).
- For the pastry: knead the ingredients together to form a smooth pastry. Wrap in cling film and chill for approx. 30 minutes.
- Roll the pastry out and use to line the base and approx. 3 cm high rim of a greased spring form.
- For the filling: bring the diced pear in preserving sugar and pear brandy (or water) to a boil and marinate for 5-6 minutes. Allow to cool.
- Mix together the QimiQ Sauce Base, sour cream, eggs, sugar, lemon zest and custard powder.
- Arrange the soft pear on the pastry base and top with the QimiQ mixture.
- 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.
- Sprinkle the cold cake with granulated sugar and caramelize with a mini blow torch, or under a hot grill.