Pear and Caramel Mousse Cake

Pear and caramel  mousse cake close up1

I passed by Arome Bakery and spot a now pear collection. The outlook of pear and caramel cream cake appealed to me a lot.  As it is so new, I guessed that the recipe would not exist at the internet. The structure is sponge case as the base, built up with caramel and diced pear, plus a cream cheese mousse.  So, I looked for recipes containing the mentioned layers. And I found Yue’s and this for the cheese layer. The outcome was light and refreshing. The natural sweetness of the pear was delighting.  Plus, unanimous compliments from my church friends. Happy and proud.

First I prepared two pears with Jasmine tea. Let it soak in the liquid for more than 1 hour. The colour will become a bit brown. Never mind. Alternative is to use pears in can and the syrup to brush the sponge cake.

Pear and caramel mousse cake slice1

In the meantime a 16cm sponge cake was made. A thick baking matt and parchment paper were places at the bottom of a rectangular tray.   So I could have a big piece of sponge cake that can be easily cut into two rounded pieces. After 4 minutes of baking at 200°C, another tray was put underneath to reduce the bottom heat. Continue baking for another 4-5 minutes. A soft sponge cake was then ready.

Although I followed the recipe of caramel mousse for a 16cm square cake, it was enough for two 16cm round cakes. Why not?   Let’s go for a couple.

Pear and caramel without topping

The recipe for the cheese mousse is for a 26-28cm cake. So I halfed the portion to suit for a 18cm cake. What happened? I had a simple version (sponge and diced pear caramel mousse) and a full version with the addition of cheese mousse. Both were fantastic.

16cm Sponge cake
Eggs 118g
47g Sugar
39g Cake flour
8g cornstarch
24g butter
The trick is the weight of other ingredients together is equal to the eggs’.   I am not listing the steps of sponge cake as it can be easily found.

Pear and caramel  mousse cake close up

Diced pear
Dice two pears (I used South Africa). Cook 5g Jasmine tea (I used tea bag) with 50g sugar and 200ml water. Let it boil for 3-5 minutes. Heat off. Add the diced pears. Dispose the tea and soak the pear dices for at least an hour. Reserve the syrup to brush the sponge cake.

South Africa pears for Pear and caramel mousse cake

Caramel sauce (enough for two 16cm round cake)
60g sugar
60g whipping cream
Caramelise the sugar & carefully pour the whipping cream, stir until smooth.

CaramelCaramel with cream

Mousse
50g milk
2 egg yolks
60g sugar
6g sheet gelatin, bloomed
240g whipping cream, whipped
In a small saucepan, bring milk to boil.

In another saucepan, combine egg yolks & sugar. Pour in the milk and stir to reach 82°C or until the mixture is thick. Don’t overcook, otherwise the eggs will be cooked. My thermometer read above 60°C but not up to 82°C.

Heat off.   Cool to around 60°C and add the bloomed gelatin.

Pour in the caramel sauce & stir until smooth.

Fold in the whipped cream.

Pour it over the sponge cake sitting in a 16cm cake pan and let it set in the fridge.

Pear and caramel mousse cake

Cream Cheese Mousse
35ml milk
25g sugar
A few drops of vanilla essence
2 egg yolks
6g of gelatin sheet, bloomed
125g cream cheese, soften at room temperature
175g whipping cream, whipped

Add vanilla essence to the milk. Cook until boiled.

Mix the egg yolks and sugar in another saucepan. Pour the cooked milk into the egg mixture and cook until thick or reaching 82°C.

Heat off.   Cool to around 60°C and add the bloomed gelatin.

Beat the cream cheese until smooth and add to the mixture when it has cooled down to 30°C.

Lastly, fold in the whipped cream.

Unmold the 16cm caramel mousse cake made previously. Sit it in the centre of a 18cm cake pan.

Pour the cheese mousse onto the cake and let it run to fill the gap and cover the cake top.

Pear and caramel mousse cake prior to cheese filling
Set it in the fridge for a few hours.

William Pears for Pear and caramel mousse cakeDecorate the top with sliced pears from a can or fresh. Brown the pear surface with gas flame (optional).   Canned pear was used for the bigger cake, i.e. with the addition of cream cheese mousse.  Fresh pear slices laid as the topping of the smaller cake.

 

Pear and caramel mousse cake

Pear and caramel mousse cake with rabbit

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