Pear And Vanilla Mascarpone Cake Recipe

Name: Pear And Vanilla Mascarpone Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups granulated sugar; 1 cinnamon stick; 2 cloves; 6 tablespoons lemon juice; 1 vanilla bean halved lengthwise and seeds scraped out; 6 pears ripe, peeled, halved and cored; 1/2 cup butter plus extra for greasing; 3 teaspoons vanilla extract; 2 eggs; 3/4 cup all-purpose flour plus extra for dusting; 1 teaspoon baking powder; 2 cups heavy cream + 3 tbsp; 2 ounces Amaretti Cookies 1 oz crushed; 1 pound mascarpone or whipped cream cheese; 3 sheets gelatin or 1 tbsp powdered gelatin

Servings: persons

1 2/3 cups granulated sugar
1 cinnamon stick
2 cloves
6 tablespoons lemon juice
1 vanilla bean halved lengthwise and seeds scraped out
6 pears ripe, peeled, halved and cored
1/2 cup butter plus extra for greasing
3 teaspoons vanilla extract
2 eggs
3/4 cup all-purpose flour plus extra for dusting
1 teaspoon baking powder
2 cups heavy cream + 3 tbsp
2 ounces Amaretti Cookies 1 oz crushed
1 pound mascarpone or whipped cream cheese
3 sheets gelatin or 1 tbsp powdered gelatin

1
Place 3 cups water in a large pot with 2/3 cup sugar, the cinnamon, cloves and lemon juice. Cover and bring to a boil. Add the vanilla bean scrapings and pears and cook, covered, for 8-10 mins. Remove from the heat and allow to cool for 3-4 hours. Remove the pears from the liquid and drain well.
2
Preheat the oven to 325u00b0F. Grease and flour a 10 inch springform pan. Cream the butter, a pinch of salt, 1/2 cup sugar and 1 tsp vanilla extract. Whisk in the eggs, 1 at a time, then fold in the flour and baking powder. Add 3 tbsp cream. Transfer to the prepared pan and smooth the surface. Add 1 oz whole Amaretti cookies over top and gently press in. Bake for 15-20 mins then allow to cool in the pan on a wire rack.
3
Meanwhile, mix the mascarpone (or whipped cream cheese) with the remaining sugar and vanilla extract. Whip the remaining cream until stiff then add to the cheese mixture. Set aside.
4
Bloom the gelatin in a little cold water for 5 mins. If using sheet gelatin, squeeze out the excess water from the gelatin sheets. Place the gelatin in a saucepan with a little of the cheese mixture and gently melt over low heat. Allow to cool slightly, then add to the main cheese mixture. Spread 1/4 over the cooled cake. Place the poached pears on top then cover with the remaining cheese mixture. Chill for at least 4 hours or overnight. Before serving, remove from the pan and sprinkle the top with crushed cookies.

1630

kcal

Calories

110

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 2/3 cups granulated sugar, 1 cinnamon stick, 2 cloves, 6 tablespoons lemon juice, and more.

Yes, Pear And Vanilla Mascarpone Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear And Vanilla Mascarpone Cake

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