DORBLU & PEAR CAKE

Ingredients

Sponge Biscuit

200 grams (7.05 ounces) butter

200 grams (7.05 ounces) flour

3 grams (0.10 ounces) baking powder

200 grams (7.05 ounces) sugar

4 large eggs

Dorblu Ganache

60 grams (2.10 ounces) blue cheese (Dorblu)

60 grams (2.10 ounces) cream (33%)

60 grams (2.10 ounces) white chocolate

Pear & Wine Compote

1 pear

20 grams (0.70 ounces) sugar

150 grams (5.30 ounces) white wine

10 grams (0.35 ounces) gelatin

15 grams (0.55 ounces) walnuts

Mascarpone Crème

300 grams (10.60 ounces) mascarpone cheese

40 grams (1.40 ounces) powdered sugar

60 grams (2.10 ounces) cream (33%)

Butter-Based Meringue Custard

3 large egg whites

120 grams (4.25 ounces) sugar

170 grams (6.00 ounces) butter (at room temperature)

Instructions

Step 1

### Sponge Biscuit 1. **Whip the butter with the sugar**. Add the eggs one by one, then incorporate the flour sifted with the baking powder. Mix until smooth. Ensure each egg is fully mixed before adding the next for a consistent batter. 2. **Divide the batter into equal parts and bake** the biscuits in ring molds at 180°C (356°F) for 20 minutes. Use a toothpick to check if the sponge is baked through; it should come out clean.

Step 2

### Dorblu Ganache 1. **Melt the cheese and cream** in a saucepan. Then, mash the mixture using an immersion blender. Mix thoroughly to ensure the cheese is well melted into the cream. 2. **Pour the mixture over the white chocolate** and whip until smooth. Chill in the fridge. Chill until the ganache reaches a thick but pliable consistency for the best results.

Step 3

### Pear & Wine Compote 1. **Peel the pear** and cut it into cubes. Soak the gelatin in 20 grams (0.70 ounces) of wine. Using freshly ripe pears will yield a sweeter compote. 2. **Melt the sugar** in a saucepan over medium heat. Heat the remaining wine in the microwave until nearly boiling. Stir constantly to prevent the sugar from burning. 3. **Deglaze the sugar with the hot wine** slowly while stirring continuously. 4. **Add pear cubes** and cook for 3-4 minutes. Remove from heat and cool to 80°C (176°F). 5. **Incorporate the soaked gelatin** and mix well. Pour the mixture into a 14 cm (5.5 inch) ring mold lined with cling film. Sprinkle the finely chopped nuts on top. Freeze until solidified. Ensure the compote is fully set before removing from the mold for a clean presentation.

Step 4

### Mascarpone Crème 1. **Combine all ingredients** in a mixer bowl and mix with a spatula until smooth. Ensure the crème is stable. Do not overmix, which could cause the crème to become runny.

Step 5

### Butter-Based Meringue Custard 1. **Separate the egg whites from the yolks**. Place the whites and sugar into a heat-resistant bowl over a water bath. Make sure the bowl does not touch the water directly. 2. **Whisk over medium heat** until the sugar dissolves completely and the mixture reaches 60°C (140°F). 3. **Remove the bowl from the water bath** and continue whipping until the mixture is cool and forms stiff peaks. 4. **Gradually add the room temperature butter**, one teaspoon at a time. Fully incorporate each addition before adding more. Ensure the butter is at room temperature for easy mixing and a smooth custard. 5. **Your custard will be dense and lush**. You can color it using food dyes or paint designs on its surface. Add colors gradually for more control over the final shade.

Servings

🎉 Impress your guests by serving this spectacular pastry with a glass of chilled dessert wine. The wine enhances the flavors of the pear & wine compote, bringing out its subtle notes 💫.

If you're planning a cozy afternoon tea, place these pretty pastries on a tiered cake stand for a touch of elegance 🍰☕. Pair them with classic Earl Grey or a fragrant herbal tea for a sublime experience 🌸.

Want to add a gourmet touch? Garnish your pastries with a sprinkle of edible gold flakes or a fresh mint leaf 🌿✨. The visual appeal will lure your diners in, even before they have their first bite!

Equipment

Mixing Bowls

You'll need a few different sizes. Use one for dry ingredients, one for wet ingredients, and a heat-resistant bowl for the meringue custard.

Whisk

An essential tool for combining ingredients smoothly. A good whisk can make all the difference in achieving the perfect texture.

Electric Mixer

This helps in whipping the ingredients to the right consistency, vital for the custard and mascarpone crème.

Ring Molds

These are needed to bake the biscuits and to shape the compote. Ensure they are well-greased or lined with parchment paper/cling film for easy removal.

Immersion Blender

A must for emulsifying the Dorblu ganache, giving it that silky smooth finish.

Spatula

Great for folding and mixing, ensuring you scrape every bit of that delicious mixture from the bowl.

Variations

🌱 Looking for a gluten-free option? Swap the regular flour with a cup-for-cup gluten-free flour blend. Ensure your baking powder is also gluten-free to avoid any surprises 👨‍🍳.

💚 For a vegan version, replace the butter with a plant-based butter alternative and the eggs with flax eggs (1 egg = 1 tablespoon ground flaxseed + 3 tablespoons water). Use coconut cream in place of dairy cream, and select vegan blue cheese and white chocolate 🌿🍫.

Faq

Why didn't my biscuit rise properly?
This could be due to old or inactive baking powder. Ensure your baking powder is fresh and properly stored.
How do I know when my meringue is ready?
Your meringue should be glossy and form stiff peaks. When you lift the mixer, the peaks should stand straight without drooping.
What's the best way to melt the white chocolate?
Use a double boiler method: place the white chocolate in a heat-resistant bowl over simmering water. Stir continuously to avoid burning.
Can I substitute mascarpone with cream cheese?
Yes, but note that cream cheese is tangier and less sweet than mascarpone, which may alter the final taste slightly.
How can I prevent my meringue from being grainy?
Ensure all sugar is completely dissolved before whipping the egg whites. Whipping over a water bath helps in dissolving the sugar more effectively.
Any tips for painting the meringue custard?
Use gel food colors for more vibrant hues. Fold in the color gently to avoid deflating the mixture.