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!
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 with Domes
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!
-
Pistachio and Pear Cake