Pear & lemon cake filling

Ingredients

Pear & Lemon Cake Filling

100 grams (3.5 ounces) pear puree

100 grams (3.5 ounces) pear pieces

20 grams (0.7 ounces) lemon puree

Zest of 1 lemon

60 grams (2.1 ounces) sugar

4 grams (0.14 ounces) pectin NH

1 gram (0.035 ounces) lemon acid

Instructions

Step 1

This recipe calculation is for a mold with a diameter of 16cm (6.30 inches).

Step 2

Combine the pear puree, pear pieces, and lemon puree in a saucepan. Using a heavy-bottomed saucepan can help prevent burning.

Step 3

Separately mix the sugar with pectin, then gradually stir it into the pear mixture. Mixing the pectin with sugar helps prevent clumping.

Step 4

Bring the mixture to a boil while stirring continuously, then cook for 2 minutes.

Step 5

Add the citric acid and turn off the heat. Citric acid helps to balance the sweetness and enhance the apple flavor.

Step 6

Cool the mixture to 158°F (70°C) before adding the lemon zest. Cooling ensures that the zest retains its fresh flavor.

Step 7

Pour the filling into the mold and allow it to stabilize. For the best results, freeze the filling to make it easier to cut and assemble neatly into the cake.

Servings

Picture this: your stunning cake is beautifully layered with a luscious Pear & Lemon Filling, ready to be the showstopper at brunch, 🎉 a family gathering, 🏡 or an elegant tea party. 🍰 Add a sprinkle of powdered sugar on top for that extra sparkle or serve with a scoop of vanilla ice cream to balance the zestiness. For a more sophisticated flair, garnish with thin pear slices and a twist of lemon peel. Your taste buds (and your guests) will be in dessert heaven! 🌈

Equipment

Saucepan

A medium-sized saucepan is perfect for mingling all your fruity flavors together. Make sure it’s non-stick to avoid any unnecessary sticking and burning.

Mixing Spoon

A wooden or silicone spoon will help combine your ingredients without scratching your saucepan.

Precision Scale

Accuracy is key in baking, so a reliable kitchen scale ensures you measure your ingredients just right.

Mold (16cm / 6.30 inch)

The designated size for the perfect fit. Silicone molds are handy for easy removal.

Thermometer

A kitchen thermometer will help you cool your filling to the perfect 158F before adding the zest.

Variations

Would you love to enjoy this delectable filling but need a gluten-free or vegan option? No worries! 🍐✨ Gluten-Free Version:

Ensure all your ingredients, including pectin and citric acid, are certified gluten-free. Enjoy the same great taste without the gluten!

Vegan Version:

Replace any dairy-based pectin with plant-based pectin. Double-check your sugar is vegan-friendly too. 🌱

Now everyone can indulge in this fruity delight regardless of dietary needs!

Faq

How do I avoid lumps when adding the sugar and pectin?
Slowly sprinkle the sugar and pectin mixture in a thin stream while constantly stirring the fruit purees.
How long should I cook the filling?
Once it boils, cook for 2 minutes to ensure the pectin activates fully.
Can I use other fruits?
Absolutely! You can substitute pears with similar-textured fruits like apples or peaches.
What’s the best way to freeze the filling?
Pour the filling into the mold, let it cool, then cover tightly before placing it in the freezer to prevent ice crystals.
Can I store leftover filling?
Yes, you can refrigerate it in an airtight container for up to a week or freeze it for up to three months. Make sure to properly thaw and let it come to room temperature before use.
Why add lemon zest at the end?
Adding zest after cooling ensures the oils maintain their aromatic and flavor intensity, making the filling more fragrant and flavorful.