Pear Mascarpone Cake. Easy Italian Pear Cake, a simple moist dessert or Afternoon Tea Cake. Made with creamy mascarpone and fresh pears. Your new family light dessert favorite, Pear Cake.
Beat mascarpone, cream, egg yolks and icing sugar in a large bowl with an electric mixer until soft peaks form. If you want to glaze the cake, make up the glaze by diluting the jam with a splash of water in a small pan. Place the poached pears on top then cover with the remaining cheese mixture. You can have Pear Mascarpone Cake using 14 ingredients and 8 steps. Here is how you cook that.
Ingredients of Pear Mascarpone Cake
- Prepare 120 g of unsalted butter.
- Prepare 250 g of mascarpone.
- It's 35 g of confectioners sugar.
- Prepare 1 tsp of vanilla extract.
- You need 4 of large eggs.
- Prepare 190 g of all-purpose fluor.
- It's 70 g of granulated sugar.
- Prepare 1 1/2 tbsp of cornstarch.
- You need 1 tsp of baking powder.
- You need 1 tsp of baking soda.
- You need 1/4 tsp of salt.
- You need 1 of pear (290 g) diced.
- You need 1 of pear (290 g) sliced.
- Prepare handful of granulated sugar.
A delicious cake, that's more pears than cake. Poached pears, mascarpone cream and chocolate ganahce. Decorate the cake by making a fan of poached pear slices in the middle of the cake and sprinkle pulsed hazelnut on top if you have any left. Don't let the number of steps in this recipe fool you —it's easy to assemble.
Pear Mascarpone Cake step by step
- Preheat the oven to 170 degree Celsius.
- At room temperature, mix the butter and confectioners sugar on low speed until creamy.
- Add the mascarpone and the vanilla extract, then add the eggs one by one.
- Mix the dry ingredients.
- Whisk the dry ingredients into the wet gently. Make sure it’s well incorporated before adding the pear.
- Add the diced pear into the batter.
- Grease a 22 cm springform pan with butter and flour. Pour the batter in. Decorate the sliced pear on top of the batter, leave uncovered batter as little as possible. Sprinkle a handful of sugar on top.
- Bake for 1 hour in 170 degree Celsius then for 30 minutes in 180 degree Celsius. Cool on a wire rack for about 20 minutes before removing the springform pan. Dust the cake with confectioners sugar and enjoy it with your afternoon tea..
The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Her supermoist cake, flavored with molasses for a mellow sweetness, is excellent with wine-poached pears or a topping of whipped mascarpone and sugary, slightly bitter confited orange peel. This carrot cake feels lighter than most, thanks to four thin layers, subtle spicing, and a not-too-sweet frosting made with mascarpone. Candied carrot curls and pecans on top make it look festive and add. If you're into doughy pastry desserts that give you Fall flavors, then you're going to love my Pear Mascarpone Galette recipe.