Pear and Caramel Cake with Cream Cheese Whipped Cream
Pear and Caramel Cake with Cream Cheese Whipped Cream
Ingredients
- ¾ cup (95 g) graham cracker crumbs
- ¼ cup (40 g) buckwheat flour (see note)
- 3 tbsp unsalted butter, melted
- 1 tbsp sugar
- ¼ tsp salt
- ⅓ cup (75 ml) maple syrup
- 5 pears, ripe but firm, peeled, cored and diced
- 1 tsp gelatin
- 4 tsp (20 ml) cold water
- 1 cup (250 ml) 35% whipping cream
- ½ cup (125 ml) dulce de leche
- 2 oz (55 g) dark chocolate, melted and cooled
- 1 block (250 g) cream cheese, softened
- ¼ cup (55 g) sugar
- ½ tsp (2.5 ml) sweet clover extract (see note) or vanilla
- 1 cup (250 ml) 35% whipping cream
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine all of the ingredients. Gently press into the bottom of the prepared pan.
- Bake for 10 minutes. Let cool.
Pear and Caramel Cake with Cream Cheese Whipped Cream