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1
For the whipped topping:
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2
In a chilled mixing bowl, combine 1 cup of the whipping cream, the powdered sugar and 1 tablespoon of the pear brandy. Beat with chilled beaters (or chilled wire whisk attachment) until stick peaks form. Cover and place in refrigerator.
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3
For the Cake:
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4
Butter and flour 1 8-inch cake pan. Set aside. Pre-heat oven to 325.
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5
In a food processor, pulse pecans, flour and baking powder until the pecans resemble a flour mixture.
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6
Add sugar and eggs to the food processor. Pulse until mixture is combined and slightly frothy (scrape bottoms in between pulses if necessary).
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7
Pour cake into pan and bake at 325 for between 15-18 minutes, or until center is set. Cool.
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8
Pear- White Chocolate Filling:
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9
Cut the peeled pears into medium-sized pieces. Pulse for 5 seconds in food processor until pears are finely chopped, but not completely smooth.
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10
In a medium saucepan, add the remaining 2 tablespoons whipping cream and 1 tablespoon pear brandy. Add the chopped pears and cover for 5 minutes over medium heat.
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11
Remove lid and reduce heat to low. Add the white chocolate and stir into the pear mixture until melted. Cool.
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12
Once the pear-white chocolate filling has cooled, fold 1 3/4 cups of the whipped cream into the filling.
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13
Cake Assembly:
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14
Slice the cooled cake horizontally into 2, equal layers. Spoon the pear-white chocolate-whipped cream filling on top of the first cake layer. Cover with the second cake layer.
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15
When ready to serve, slice cake into 8 pieces. Warm the caramel topping and pour over each cake piece. Use leftover whipped topping as a garnish on each dessert plate.
