Layer Cake Pear-Caramel

A taste of autumn with this pear-caramel Layer cake full of gluttony!

I have associated two tastes that I really like in pastry: pear and caramel, all accompanied by small crunchy meringues and a salted butter caramel topping.

The cake base is very dense (a caramel mud cake), it is garnished with a slightly sweet whipped cream and diced vanilla poached pears. I then covered it with a pear-flavored Swiss meringue buttercream and topped with salted butter caramel ...

For the realization of this pear-caramel layer cake, I advise you to do it several times, the cakes can be made on D-2 for example, the filling and the icing on D-1, the topping and the decorations on D-day Good organization makes things easier.

Print Pin
4.2 on 6 votes

Layer Cake Pear-Caramel

Autumn delight ...
Preparation1 h 30 min
Baking50 min
Total2 h 20 min
Quantity: 15

Ingredients:

  • 280 g classic flour
  • 90 g flour with incorporated yeast
  • 250 g Soft butter
  • 200 g white chocolate
  • 250 g powdered sugar
  • 370 ml water
  • 3 eggs
  • +
  • 250 g powdered sugar
  • 1 vanilla pod
  • 3 pears
  • 100 g full liquid cream
  • 30 g icing sugar
  • 200 g by Philadelphia® nature
  • +
  • 4 egg whites
  • 100 g powdered sugar
  • 160 g soft butter ointment
  • 1 tsp pear flavoring
  • +
  • 220 g powdered sugar
  • 100 g salted butter
  • 150 ml full liquid cream

Preparation:

  • Preheat the oven to 160 ° traditional heat. Butter 3 molds 15 cm in diameter.
  • In a container, sift the flours. In a large saucepan, combine the diced butter, white chocolate, powdered sugar and water. Heat over medium heat until the mixture is melted and the sugar dissolves. Pour the preparation into the bowl of the food processor and let cool. Start to mix the preparation, then add the lightly beaten eggs, the vanilla then the flour in rain while mixing. Pour the dough thus obtained into the 3 molds and bake for about 50 minutes, the inside of the cake should be moist, but cooked. Let the mussels cool on a rack then unmold and wrap in cling film.
  • The interior garnish: start by poaching the pears: make a syrup by heating the powdered sugar and water in a saucepan over high heat. Add the seeds of a vanilla pod. Peel the pears and cut them in half lengthwise and remove the core. Place them in the syrup and cook for 15 minutes, turn off the heat and let the pears cool in their syrup. Dice the pears (keep half a pear for decoration). Briskly whip the liquid cream and the icing sugar to obtain a firm whipped cream. Add the Philadelphia previously relaxed with a fork, whisk again. Refrigerate for final assembly.
  • The exterior icing: whisk the egg whites with the powdered sugar in a container over a double boiler. Stop whipping as soon as you no longer smell the sugar crystals when touching the whites. Transfer the whites directly to the food processor bowl and start whisking at high speed until the sides of the bowl cool. Gradually add the soft, soft butter while continuing to whisk, also add the pear flavor. Refrigerate for final assembly.
  • The topping: make a dry caramel by heating the powdered sugar in a large saucepan over medium heat. As soon as it takes an amber color, add the diced salted butter and mix vigorously. Off the heat, slowly pour in the liquid cream and mix. Pour into a container and leave at room temperature.
  • Assembly of the layer cake: place a small 15 cm cardboard support and place it on the serving dish. Take the first cake and fix it on the cardboard support using a knob of icing. Cover this first layer with a layer of cream cheese filling then sprinkle with diced pears. Place the second cake on top. Also apply a layer of cream cheese filling then sprinkle with diced pears. Finally, place the third cake. Spread a thin layer of frosting on top of the last cake and on the sides of the set, this layer will set the cake layers together and keep the cakes from crumbling. Chill for 30 minutes. Cover the entire layer cake with icing, smoothing everything well with a spatula. Chill for 30 minutes. Carefully pour the caramel topping on top of the layer cake. Place the small decorations and the remaining poached pear. Enjoy!
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Plat gâteau pied
Plateau tournant
Robot pâtissier artisan Kitchenaid
Grille gâteau 32
Moule rond 15cm PME
Spatule coudée
Plat gâteau pied
Plateau tournant
Robot pâtissier artisan Kitchenaid
Grille gâteau 32
Moule rond 15cm PME
Spatule coudée
Plat gâteau pied
Plateau tournant
Robot pâtissier artisan Kitchenaid
Grille gâteau 32
Moule rond 15cm PME
Spatule coudée

YOU WILL ALSO LIKE THESE RECIPES:

32 comments

  1. Reply

    elo andrian

    August 17, 2015

    Then !!! It's crazy, the photos alone give me immense pleasure, a moment of sweetness in this world of raw ... bravo Lilie, it looks succulent and necessarily is.

  2. Reply

    LadyMilonguera

    August 17, 2015

    It is superb say so!

  3. Reply

    small kitchen

    August 17, 2015

    It is really superb!

  4. Reply

    Philo

    August 17, 2015

    It is truly sublime!

  5. Reply

    BoopCook

    August 17, 2015

    he is just paaa perfect!

  6. Reply

    Mamacadeborde

    August 17, 2015

    This cake is just GORGEOUS!

  7. Reply

    sego

    August 17, 2015

    Another superb creation !!!

  8. Reply

    Melina & Chocolate

    August 18, 2015

    Hmmm what a treat and how beautiful this layer cake is !! : p I don't mind a part of it!

  9. Reply

    the Ant Elé

    August 19, 2015

    Waaaouuuuh!
    It is just beautiful this cake and it looks just as delicious.
    I would have gladly used a nice piece of it!

  10. Reply

    Coco

    August 21, 2015

    He is sublime and he looks so greedy!

  11. Reply

    Ophelia

    August 23, 2015

    What a word to say! WOW: o
    It looks so good this cake and it is really perfect nice job !! ;)

  12. Reply

    chaimae

    August 24, 2015

    Wah! So there, forced to test since I love pears! It looks complicated to make so maybe I'll only do one floor but well done, it looks delicious, as usual = D

  13. Reply

    SAM

    6th October

    Hello,

    Can we leave it in the fridge after all the assembly is finished?
    Thank you

    • Reply

      Lilie bakery

      6th October

      Hello, the caramel decorations melt in the refrigerator, so I do not recommend. Rather under a bell if you have. @ soon

      • Reply

        Graceyat

        February 29 2016

        Hello, first of all congratulations on your site! your cake looks beautiful!
        You advise us to bake the cake the day before, but how do you store it if you can't put it in the fridge? Will the mud cake harden if I keep this layer cake in the fridge?
        please

        • Reply

          Lilie bakery

          March 6, 2016

          Hello, a conservation under a bell is perfect for a cake like this. This mud cake is particularly dense, so it would harden in the fridge. @ soon

  14. Reply

    Suzie

    November 28, 2015

    Hello, the quantity of water is missing Dan's the second part… To poach the pears

  15. Reply

    Lemon June

    December 8, 2015

    Hello Lilie,

    I am doing my log test for Christmas.
    I made my sponge cake yesterday. I will have 4 superimposed sponge cake rectangles. I want to make a whipped cream with pears in the spirit of the one in your recipe, but I have two questions:
    - Do you think I must necessarily poach the pears? Thought it wouldn't do it? (I cut them thinly and put on a paper towel to let them bleed a bit.
    - Do you think it's possible to ride it the day before? I wanted to make sponge cake on D-2 and cream + assembly on D-1 so that I only had my chocolate icing to make on D-day and my decorations.
    Thanks in advance,
    Kisses

    • Reply

      Lilie bakery

      December 8, 2015

      Hello Julie, poaching the pears gives them fondant and a more pronounced sweetness, but you can opt for raw or drained pears in syrup too. It is always possible to do everything the day before, moreover I often recommend it, the pastries are generally all better on D + 1. @ soon

  16. Reply

    Sylvie

    December 20, 2015

    Hello Lilie,

    I tested many of your magnificent and delicious recipes, however this one tested today and perfectly succeeded, my cake was as beautiful as yours, I want to tell you that the Wow effect passes once you the pause. It is not light, and at the end of a meal it is strongly discouraged as it is dense. It would have deserved a more lively scent because it is quite neutral in taste. Brief little disappointment after spending a lot of time in the kitchen.
    Sylvie

    • Reply

      Lilie bakery

      December 25, 2015

      Hello Sylvie, this layer cake is special, but I explained it as a preamble to my recipe. This is a very dense "mud cake" base, totally the opposite of a sponge cake! It is enjoyed with pleasure at snack time, with a good coffee / tea, because of its rich texture. The pear flavor can be pushed for those who wish it, the filling can be increased in quantity, in the same way the fruits could be caramelized… But I like my recipe as well, and it is the main one I think :)

  17. Reply

    Agathe

    April 29th

    Hello !

    This cake is just crazy !! I would really like to try to do it for a birthday but I am afraid that the mud cake is too dense and therefore too… Bourratif for a dessert (especially after a long meal). Is it possible to replace it with a molly cake for example?

    On the other hand, with the whipped cream and the philadelphia it must necessarily be kept in the fridge ... The caramel topping will survive it? And could this cake survive a 2 hour road trip…? : S

    A big thank you for this recipe that I can't wait to try!

    • Reply

      Lilie bakery

      May 4th

      Hello Agathe, yes you can choose a molly cake instead, but for the car trip I don't really have a solution ...

  18. Reply

    Elvira

    June 3, 2016

    Hello,
    Here I would like to make this cake but is it possible to replace the Philadelphia with something else please.

    • Reply

      Lilie bakery

      June 6, 2016

      Hello Elvira, yes by mascarpone :)

  19. Reply

    Myssou

    September 8, 2017

    Hello,
    I am testing your recipe this day. Little problem with the outside icing.
    The meringue has a white aspect mounted in snow and not a smooth meringue so suddenly liquid when I put the butter in ointment; it does not take.
    Tried twice and always the same result I am very disappointed.
    is it not missing sugar ???

  20. Reply

    Ratiba

    January 29 2019

    Hello what a wonder! I would like to make an apple layer cake! Do you think it is better to make them the same way as t pears in syrup? Or cook them caramelized in a pan? Thank you very much what would be better for a layer cake. I planned with ganache speculos! And salted butter caramel

  21. Reply

    Save

    March 23, 2020

    Hello,
    I would like to test this cake however I don't like the taste of Philadelphia I find it acidic and in one of your cakes (red layer cake) I had put it and I didn't like it. Is it possible to replace it with mascarpone?

  22. Reply

    Delphine

    February 18 2022

    Hello, how much water for the syrup please?
    Delphine

    • Reply

      Lilie bakery

      February 18 2022

      Hello Delphine, it takes as much as powdered sugar, ie 250g. Goodbye :)

LEAVE A COMMENT :

Also leave me a note for this recipe: