in

Pear Cake with Orange Icing

5 from 6 votes
Total Time 4 hrs
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

For the yeast dough:

  • 250 g Wheat flour, type 405
  • 70 g Coconut milk, creamy (24% fat)
  • 50 g Orange juice
  • 2 tbsp Sunflower oil
  • 15 g Dry yeast
  • 3 tbsp Sugar, whiter
  • 1 pinch Salt

For covering:

  • 3 size Pears
  • 6 Coconut cookies, for sprinkling
  • 60 g Orange peel, cut into cubes

For the orange topping:

  • 250 g Orange juice
  • 50 g Orange syrup
  • 2 packet Agar-agar
  • 1 tsp Citric acid, crystalline

For the brine:

  • 1 tbsp Lime juice
  • 2 tbsp Fruit water
  • 4 tbsp Orange juice
  • 2 tbsp Sugar, whiter

Also:

  • 1 Springform pan 25 cm in diameter
  • 1 arc Parchment paper
  • 1 arc Margarine, for greasing the mold

For garnish

  • 1 arc Flowers and leaves

Instructions
 

Yeast dough:

  • For the yeast dough, beat the lukewarm milk with the sugar, salt and yeast. Put the flour in a mixing bowl. Add the milk mixture and knead into a smooth yeast dough with the dough hook of the electric whisk in 5 minutes. Cover and let rise in a warm place for 30 minutes.

In the meantime:

  • In the meantime, line the springform pan with baking paper. Mix together the ingredients for the brine. Note: if you first coat the form with margarine, the baking paper will adhere well to the form.

The pears:

  • For the topping, peel and halve the pears and remove the core. Plan the halves with an adjustable plane about 3 mm thick slices. Wet the slices with the brine.

From yeast dough to cake base:

  • Roll out the dough and place in the springform pan, making a small rim. Prick the dough several times with a fork to keep it in shape. Let the dough rise in the pan for 20 minutes.

Cover and bake cakes:

  • Preheat the oven to 200 degrees. Roughly grate the coconut biscuits and sprinkle the biscuit crumbs on the cake base. Place the pear slices on the dough like a roof tile. Scatter the diced orange peel over the top. Bake the cake on medium heat for 30-40 minutes. Let cool in the mold.

The orange topping:

  • For the topping, sprinkle the orange pea cubes over the cake and dissolve the agar agar together with the orange syrup in the orange juice. Bring the mixture to a boil and simmer for 3 minutes. Mix in the citric acid and pour the mixture over the cake.

Garnish and serve:

  • As soon as the mixture has set, put the cake in the refrigerator and let it mature for about 2 hours. Remove from the mold, cut open, garnish and serve cold.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Various Salmon

Spaghetti Squash According to Alla Carbonara