Pear ginger caramel coulis cake

A delicious recipe: the Pear ginger caramel coulis cake. In this pear cake, we find delicious fruits enhanced with a touch of ginger, topped with a salted butter caramel coulis...

The ideal kind of dessert to enjoy seasonal pears ! We find the pears inside the cake but also outside, thinly sliced. Ginger goes very well with pears, you'll see. I added a salted butter caramel coulis to pour over the still warm cake... A delight!

How to make this pear ginger caramel coulis cake?

This pear cake is really easy to make. Mix the dry ingredients on one side, and the liquid ingredients on the other. Grate the ginger (I used a Microplane coarse grater, perfect for this) then add it to the preparation.

Then we take care of the pears : we slice a part to put inside the cake, mixed with the dough. The other part is sliced ​​very thinly (I kept their skin).

Once the dough has been poured into the buttered mold, the thin pear slices are placed so as to form a pretty rosette. If you slice them too thick, they may sink during cooking... All that's left to do is put them in the oven! As usual, I advise you to check the cooking with a wooden skewer. This varies from one oven to another.

During this time, we prepare the caramel coulis salted butter which will then be poured over the cooked cake. If you don't have a coulis, you can also serve this cake with a scoop of vanilla ice cream or a little custard...

My opinion on Microplane graters

Do you already know Microplane? It is an American brand that offers high-end multi-use, authentic and robust graters. Professionals around the world use them, so it is a guarantee of quality.

For the little story, microplane comes from the world of carpentry (and yes). A woman once had the idea of ​​using her husband's Microplane wood plane to grate her oranges, and was amazed by the fineness of the zest obtained. And that's where the Microplane saga in the kitchen begins! Their patented blades made in the USA remain to this day number 1 in terms of sharpening and durability.

I tested their coarse grater and their zester, I can only recommend them to you. They are solid and very sharp.

Other recipes to try

If you like this kind of desserts, then I advise you to also take a look at these recipes: the Chocolate pear cake without flour, Pear chocolate cake with chocolate ganache, Banana honey pecan cake, Fondant cherry and almond cake, Strawberry peach ricotta cake.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!

Pear ginger caramel coulis cake

5 on 3 votes

Sweet and delicately fruity ...

Amount : 8

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Prepare in advance 20 minutes min

Cook time 1 time h

Total 1 time h 20 minutes min

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Comment TO PRINT Pin

Ingredients 

• 3 ripe pears
• 55 g almond meal
• 225 g all-purpose flour
• 2,5 cc baking powder
• 150 g brown sugar
• 3 eggs
• 120 ml milk from cow or vegetable milk
• 3/4 cc cinnamon
• 165 g soft butter, melted
• 2 freshly grated ginger
• +
• 200 g granulated sugar
• 50 g butter
• 240 ml liquid cream

Prepare in advance 

• Preheat the oven 170 ° traditional heat.
• Butter and flour a high mold 20cm in diameter.
• In a bowl, combine the flour, ground almonds, brown sugar, cinnamon.
• In another container, combine the melted butter, the eggs relaxed with a fork, the milk, the grated ginger. Then gradually incorporate into the dry ingredients.
• Peel, seed and cut into thin slices 1 and a half pear. Add to the dough, mixing gently.
• Pour into the mold. Decorate the top of the dough with what is left in pear, slicing them thinly (with their skin, without their seeds). Finely it is important because otherwise they will dive during cooking.
• Bake for 1 hour (watch the cooking, cover if necessary at the end of cooking).
• Let stand ten minutes and unmold on a rack.
• Prepare the caramel: pour the powdered sugar in a saucepan to make a dry caramel. Once the color is obtained, remove from the heat, add the cream, stirring vigorously. Then the butter.
• Use this caramel coulis to coat the top of the cake (and serve with the portions afterwards).

Notes

Ideally stored in a bell, in the refrigerator, for several days.

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Recipe : Dessert, Snack

* content creation (recipe/visuals) for Microplane, opinions expressed are my own.