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Yellow Pear

Yellow Pear

Polish Pear Cake?

For my friend's birthday, we bought her a Pear Cake from a Polish Bakery. The outside of the cake was surrounded by lady fingers, and the inside of the cake was a layered-yellow cake with pear jelly. On the top of the cake were pear halves. Does anyone have a recipe for this cake???

I've been doing research and found the kind of cake you're talking about here:

http://www.polana.com/product/10/24

In looking for an exact recipe, all I could find was one in Chinese here:

http://pinkyfantasy.spaces.live.com/blog/cns!100E4605AD741F86!1974.entry

So then....I found a good recipe for you, but it calls for raspberries...maybe you could just replace the raspberries with pears and go from there....here's the recipe...I will list the link under "sources" below...hope some of this helps you!!!!!

Fauchon Berry Charlotte Cake
Florian Bellanger
Makes one 8-inch round cake

INGREDIENTS

Ladyfinger Biscuit

• 3 egg yolks
• 4 tablespoons granulated sugar
• 2 egg whites
• ¼ cup all-purpose flour
• 1 baking sheet tray
• 1 cake ring - 8 inches diameter, 1 ½ inches high
Raspberry Syrup

• 1 cup water
• ½ cup granulated sugar
• ½ cup raspberry puree
Italian Meringue

• 3 tablespoons egg whites
• 1/3 cup granulated sugar
• 1 ½ teaspoons water
Raspberry Mousse

• 3 gelatin sheets
• ¾ cup raspberry puree
• 2 teaspoons lemon juice
• ½ cup heavy cream, whipped to soft peaks

DIRECTIONS
Preheat oven to 350° F.
In a mixing bowl, whisk egg yolks and ½ of the granulated sugar, until the mixture is a Light Yellow color. Set aside.

In an electric mixer, whisk egg whites and the remaining ½ of the granulated sugar, until stiff peaks form. Using a rubber spatula, gently fold the egg yolks/sugar mixture into the egg whites until combined. Then gently fold in all-purpose flour and stir until combined.

Spread this mixture on a baking sheet lined with parchment paper (about ½-inch thick) and bake in 350° F oven for about 12 minutes. After baking, allow the ladyfinger biscuit to cool on a wire rack, and then carefully remove the biscuit from the baking sheet.

In a saucepan, bring the water and sugar to a simmer. Remove from heat and whisk in the raspberry puree. Allow to cool.

Place the cake ring on a baking sheet lined with parchment paper or aluminum foil. Cut a 1 ½-wide strip lengthwise (equal to the height of the cake ring) and place it around the inside of the ring. Cut out a 7-inch round. When the raspberry syrup is at room temperature, brush the round ladyfinger biscuit with the syrup and place it on the bottom of the ring. Keep the cake ring with the ladyfingers in the refrigerator until you are ready to assemble the cake.

Raspberry Mousse (made with Italian Meringue)

In a mixing bowl, whisk the egg whites until stiff peaks form. Using a small saucepan and a candy thermometer, boil the sugar and water until the mixture reaches 250° F. Remove from heat, then while whisking continuously, slowly add the mixture to the whipped egg whites. Continue to whisk until the mixture has cooled down to room temperature. Set aside at room temperature. (Note: You can make this meringue by hand since the quantity is so small.)

Soak the gelatin in cold water for about 3 minutes. Drain and squeeze out the water from the gelatin. In a saucepan, lightly warm raspberry puree and lemon juice, then whisk in the gelatin until combined. Remove from heat and allow the mixture to cool until it reaches room temperature. Gently fold in the whipped cream, stir until combined; then fold in the Italian meringue and stir until combined.

Assembling the Charlotte Cake
1 cup fresh raspberries
Fresh seasonal berries for garnish

Remove the cake ring with the ladyfingers from the refrigerator. Fill half of this ring with raspberry mousse and then cover the mousse with 1 cup of fresh raspberries spread evenly. Fill up the ring with the remaining mousse, refrigerate the cake for 2 hours.

Transfer the cake ring to a serving plate. Carefully remove the cake ring before decorating the cake with assorted seasonal fresh berries (strawberries, raspberries, blueberries or blackberries).

Yellow Pear Tomatoes