This Pistachio and Pear Cake with Domes is a delicious fall cake recipe. The bottom is made with pistachio dacquoise (taken from a recipe by Luca Montersino).

Yesterday evening, my kids asked me to make something delicious. So I thought and thought and thought…. I finally decided on this cake!

Pistachio and Pear Cake

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This dessert reminds me of a pear cream, similar to a pudding my aunt made for us, nieces, and nephews when we wanted something sweet. Then she would place this “ pear pudding” on a piece of sponge cake, and it tasted like it came straight from heaven.

Pistachio and Pear Cake

Pistachio and Pear Cake with Domes

Prep Time 35 mins Cook Time 15 mins Rest Time 2 hrs Total Time 2 hrs 50 mins Difficulty: Intermediate Servings: 8 Best Season: Fall

Description

This Pistachio and Pear Cake with Domes is a delicious fall cake recipe.

Ingredients

Pistachio Dacquoise

Pear Mousse

Instructions

Pistachio Dacquoise

    • Whip the egg whites with 75 gr. (1/3 cup) 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 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 into 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 emulsify the mixture with a hand mixer.
    • Re-put it on the heater and cook until it is slightly 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 let it cool for a few minutes, then place it on the pistachio dacquoise.
    • Garnish with cocoa powder, pistachio, pears, domes.. or whatever else you prefer!
Keywords: Pistachio and Pear Cake
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