Honey cake with pear filling

Ingredients

Pastry

400 grams (14.1 ounces) flour

2 large eggs

150 grams (5.3 ounces) sugar

100 grams (3.5 ounces) butter

100 grams (3.5 ounces) honey

1.5 teaspoons baking soda

Cream

1 kilogram (35.3 ounces) sour cream (20%)

200 grams (7 ounces) caramel

4 grams (0.14 ounces) salt

Crispy layer

30 grams (1.1 ounces) honey

50 grams (1.8 ounces) caramel chocolate

15 grams (0.5 ounces) wafer crumbs

Pear filling

300 grams (10.6 ounces) pears (puree or cubes)

5 grams (0.18 ounces) apple pectin

30 grams (1.1 ounces) sugar

2 grams (0.07 ounces) cinnamon

Instructions

Step 1

1. Brew the dough: In a water bath, combine the butter, honey, and sugar until the sugar dissolves. Remove from heat and let it cool slightly before beating in the eggs. Stir in the flour and baking soda until a dough forms. Let the dough rest in the fridge for 30 minutes.

Step 2

Tip: Chilling the dough helps firms it up, making it easier to roll out.

Step 3

2. Roll out and bake the pastry layers: Roll out the dough into 8-10 pieces, depending on your preference. Use a metal ring of 16-18 cm (6.3-7 inches) or a glass lid from a frying pan to cut the dough into even circles. Bake at 356-392°F (180-200°C) for 6-7 minutes or until golden brown.

Step 4

Tip: Rolling the dough between two pieces of parchment paper can prevent sticking.

Step 5

3. Prepare the cream: Mix sour cream, caramel, and salt until well combined. Place the cream in the fridge for 6 hours.

Step 6

Tip: Chilling the cream helps it thicken and become more stable for spreading.

Step 7

4. Assemble the cake: Divide the chilled cream into equal parts and spread it between each baked pastry layer. Stack the layers to form the cake.

Step 8

Tip: Use an offset spatula for even cream spreading.

Step 9

5. Prepare the crispy layer: Combine honey, caramel chocolate, and wafer crumbs. Pour the mixture over the top cake layer and let it cool.

Step 10

Tip: Let the crispy layer fully cool before slicing the cake for a cleaner cut.

Step 11

6. Prepare the pear filling: Heat the pear puree to 122°F (50°C). Add the pectin mixed with sugar and cinnamon. Boil the mixture until it reaches 217°F (103°C). Use it as an additional layer within the cake or as a topping.

Step 12

Tip: Stir continuously to prevent scorching and ensure an even texture.

Servings

Serving this pastry is an art in itself. Slice it into beautiful, even pieces to showcase its multiple layers. 🍰 Pair it with a cup of freshly brewed coffee or a glass of chilled sparkling wine for an extra touch of elegance. 🌟 This pastry isn't limited to being a grand finale of a meal; it can also be the perfect star at brunches, afternoon teas, or even casual get-togethers. 📅

If you're feeling adventurous, serve it with a scoop of vanilla or cinnamon ice cream to complement the flavor of the pears. 🍨 Decorate the plate with a drizzle of caramel or a sprinkle of cinnamon to make it even more inviting. 🍯 And don’t forget to share your creation on social media—we love seeing your delicious results! 📸✨

Equipment

Mixing Bowls

Choose different sizes to mix your dough, cream, and pear filling separately.

Water Bath

Essential for brewing the dough gently and evenly. A double boiler works great!

Rolling Pin

Ensure it's well-floured to roll out your dough perfectly.

Oven

Preheat to 356-392F for even baking. Keep an oven thermometer handy for accuracy.

Metal Ring or Glass Lid

Use one of these to cut your pastry into uniform circles. A glass lid from a frying pan works in a pinch!

Variations

To make this recipe gluten-free, simply substitute the flour with a gluten-free flour blend of your choice. 🌾 Ensure that the baking soda and other ingredients are certified gluten-free as well.

For a vegan variation, you can replace the eggs with a flaxseed or chia seed substitute (1 tbsp ground seeds + 3 tbsp water per egg), use vegan butter, and swap sour cream for a non-dairy alternative like coconut cream. 🥥 As for the caramel and honey, there are plenty of plant-based alternatives available! 🌿

Faq

Why do you brew the dough in a water bath?
This ensures an even and gentle heating, preventing the dough from cooking too quickly and becoming tough.
How can I ensure my pastry layers are even?
Use a metal ring or glass lid to cut uniform shapes, and roll the dough out evenly to avoid thick or thin spots.
Can I substitute the caramel in the cream?
Yes, you can use a different type of filling, like chocolate or fruit preserves, to customize the flavor to your liking.
Is there a way to make the cream set faster?
Chilling the cream in a shallow container speeds up the cooling process, helping it set more quickly.
How do I store leftover pastry?
Keep it in an airtight container in the fridge to maintain its freshness. It should stay good for up to 3 days.
Can I prepare any components in advance?
Yes, you can make the dough, cream, and pear filling a day ahead and store them separately in the fridge until you're ready to assemble.