Cake with poached pears in rose syrup and chestnut cream

Cake with poached pears in rose syrup and chestnut cream

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 1 hour
Total: 1 hour and 50 minutes
Number of servings: 8-10

In a world full of quick desserts and simple recipes, the cake with poached pears in rose syrup and chestnut cream stands out for its elegance and refinement. This recipe is not just a visual delight but also a feast for the taste buds. The delicate aroma of rose, the fine combination of pears, and the velvety texture of the chestnut cream make this dessert a perfect choice for special occasions or simply to add a touch of magic to ordinary days.

The history of this cake is tied to the culinary traditions of refined desserts, where simple ingredients are transformed through techniques that highlight natural flavors. Pears, a classic and versatile ingredient, find their place in many recipes, but their combination with rose syrup and chestnut cream takes this pairing to another level. It is a dessert that tells stories of spring, flowers, and moments of joy.

Ingredients

For the base (for a 22 cm diameter mold):
- 3 eggs
- 75 g sugar
- 50 g flour
- 15 ml oil
- a pinch of salt
- vanilla (optional, for extra flavor)

For the cream:
- 200 ml liquid cream
- 50 g powdered sugar flavored with vanilla
- 2 tablespoons carob powder
- one packet of gelatin (10 g)

For decoration:
- a sliced pear, poached in concentrated rose syrup

Preparation

Step 1: Preparing the base

1. Start by preheating the oven to 180°C. It is important to have the oven well heated before introducing the base to achieve even baking.
2. In a large bowl, beat the egg whites with a pinch of salt until they become frothy. This step is essential to ensure an airy texture for the base.
3. Gradually add the sugar and continue mixing until the mixture becomes firm and glossy. It should form stiff peaks, which will help the base rise beautifully during baking.
4. In another bowl, beat the egg yolks with the oil and add them to the egg whites mixture. Gently fold with a spatula to keep the air in the egg whites.
5. Incorporate the flour, pouring it in gradually, mixing gently to avoid lumps. The mixture should be homogeneous and fluffy.
6. Pour the mixture into the circular mold with a removable ring, greased with a little oil or lined with baking paper. Bake for about 20 minutes or until the base is lightly browned and passes the toothpick test. After baking, let it cool in the mold for a few minutes, then remove it and let it cool completely on a cooling rack.

Step 2: Preparing the cream

1. In a bowl, whip the liquid cream with the powdered sugar until it becomes firm. Make sure the cream is well chilled for the best results.
2. Add the carob powder and gently mix to incorporate it evenly.
3. Hydrate the gelatin in 100 ml of cold water for 5-10 minutes, then melt it in a double boiler, being careful not to boil it. Once melted, incorporate it into the whipped cream mixture, mixing well to avoid lumps.

Step 3: Assembling the cake

1. Divide the cooled base into 3 equal discs. Use a knife or a thread to make precise cuts.
2. Place the first disc of base back into the mold in which you baked it. Pour half of the whipped cream with carob, leveling it evenly.
3. Add the second disc of base, then pour the remaining whipped cream, leveling it again.
4. Place the last disc of base on top and gently press to even out the layers. Cover the cake with plastic wrap and refrigerate for at least one hour to set the cream well.

Step 4: Preparing the pear in rose syrup

1. Wash the pear and slice it thinly from top to bottom, being careful not to completely detach the slices. This will create a very nice fan effect when serving.
2. In a small pot, prepare the rose syrup: add water and rose syrup, letting it boil. You can adjust the syrup's concentration according to your preferences.
3. Once the syrup is boiling, immerse the pear slices and let them simmer on low heat for 5 minutes. This step will intensify the aroma and make the pear softer.

Step 5: Decorating the cake

1. After the cream has set, remove the cake from the refrigerator and carefully remove the ring from the mold.
2. Arrange the poached pear slices on top of the cake, making sure to place them in a fan shape for an elegant appearance.
3. Let the cake chill for at least another hour before cutting and serving.

Useful tips

- Choose perfectly ripe pears: The pears should be firm but slightly ripe to hold up well in the syrup and not fall apart when boiled.
- Rose syrup: You can use store-bought or homemade rose syrup. Make sure it is of good quality to achieve the best flavor.
- Gelatin: If you don't have gelatin, you can use agar-agar as an alternative, being sure to follow the instructions on the package for hydrating and melting.

Calories and nutritional benefits

This cake has approximately 250-300 calories per serving, depending on the ingredients used and the portion size. The flour and sugar provide carbohydrates, while the whipped cream adds healthy fats. Pears are rich in vitamins C and K, as well as fiber, contributing to healthy digestion.

Frequently asked questions

- Can I replace the pears with another fruit? Absolutely! You can experiment with apples, peaches, or even apricots for a seasonal variant.
- How can I enhance the flavor? Add spices like cinnamon or nutmeg to the whipped cream for a deeper taste.
- Can the cake be made a day in advance? Definitely! In fact, this dessert will taste even better the next day when the flavors blend better.

Pairings and serving

This dessert pairs perfectly with rose tea or sweet white wine. You can add a scoop of vanilla ice cream alongside each slice to complete the tasting experience.

So, don't hesitate to try this refined cake, which will not only impress with its appearance but will also bring a touch of happiness in every bite. Enjoy!