This Pistachio and Pear Cake with Domes is a fall cake recipe. The bottom is made with a pistachio dacquoise (taken from a recipe by Luca Montersino).
Yesterday evening my kids asked me to make something good, delicious. So I’m thinking and thinking and thinking…. I finally decided on this cake!
This dessert reminds me of a pear cream, very similar to a pudding, that my aunt made us, nieces and nephews, when we wanted something sweet. Then she would place this “ pear pudding” on a piece of sponge cake it tasted like it came straight from heaven.
Pistachio and Pear Cake with Domes
Ingredients
Pistachio Dacquoise
- 200 g egg whites 1 cup
- 75 g granulated sugar ⅓ cup
- 187.5 g granulated sugar 6.6 oz
- 187.5 g pistachios 6.6 oz
- 50 g flour 00 1.7 oz
Pear Mousse
- 600 g pears 21.2 oz
- 40 g granulated sugar 1.4 oz
- 1 glass Moscato wine
- 150 ml whipping cream ⅔ cup
- 1 tbsp honey
- 5 g gelatine sheets 0.17 oz
Instructions
Pistachio Dacquoise
- Whip the egg whites with 75 gr. (2.65 oz) of sugar.
- Chop the pistachios with the remaining sugar 187.5g (6.6 oz)
- Pour the powder (chopped pistachios and flour) on the whipped egg whites and mix very gently from the bottom up.
- In a rectangular pan (7×10 inches) covered with baking paper pour the mixture and with the help of a spatula level the layer.
- Bake at 180°C (356°F) for about 10 minutes.
Pear Mousse
- Soak the gelatine sheets in cold water for 10-15 minutes
- Peel the pears, remove the core, and cut them into small pieces.
- Pour them in a pot with the wine and sugar and cook over medium heat at the same time mix them for 15 minutes.
- Remove from the heater and with a hand mixer emulsify the mixture.
- Re-put it on the heater and cook until it is a little bit dry.
- Set aside to cool.
- In the meantime, whip the cream, melt the honey in a bain-marie, and incorporate the two ingredients into the cooled pear cream.
- Add the squeezed gelatin and mix.
- Pour the cream into a rectangular mold (7×10 inches) and freeze for at least 1-2 hours.
Assembling
- Remove the pear mousse from the freezer and leave to cool down for few minutes then place it on the pistachio dacquoise.
- Garnish with cocoa powder, pistachio, and pears domes.. or whatever else you prefer!
Notes
ENJOY!
Tried this recipe?Let us know how it was!
Reader Interactions
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Hello this Pistachio & Pear Cake looks delicious. Can you please tell me what size tin you used? Also, to make this for a dinner party, would it be okay to leave the pear mousse in the freezer for longer than 2 hours & then take it out shortly before ready to serve. I’m guessing it needs to be served fairly soon after removing it from the freezer.It does not sound like a cake to have assembled in advance?
Hi Lee,
1) I used 7X10 inches rectangular pan.
2) Yes, take it out shortly before ready to serve.
3) But since gelatin is one of the ingredients in the pear mousse, which is meant to keep the cream’s firmness, the mousse shouldn’t lose its consistency.
Hope you enjoy!
Anna Maria