Pear and Pudding Cake

ear and Pudding Cake
This delicious pear and pudding cake is a delightful dessert with a soft, airy cake batter, creamy pudding pockets, and a sweet layer of pear in syrup. The combination of smooth pudding and tender cake creates a wonderfully comforting texture. With its subtle sweetness and soft richness, this cake is perfect for any occasion—whether you’re serving it for a family gathering or enjoying a slice with your afternoon tea. The powdered sugar dusting gives it a sophisticated finish, making it look as good as it tastes.

Preparation Time

Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes
Ingredients

For the Pudding:

1 egg
50 grams of sugar
15 grams of vanilla sugar
15 grams of cornstarch
250 ml milk
For the Cake Batter:

2 eggs
100 grams of sugar
A pinch of salt
100 ml milk
50 ml vegetable oil
220 grams of flour
1 teaspoon baking powder
300 grams of pear in syrup (drained and chopped)
Additional:

Powdered sugar for dusting
Instructions
Prepare the Pudding:

Combine Ingredients: In a medium-sized saucepan, whisk together 1 egg, 50 grams of sugar, 15 grams of vanilla sugar, and 15 grams of cornstarch until smooth.
Add Milk Gradually: Slowly pour in 250 ml of milk, stirring constantly to ensure there are no lumps.
Cook the Pudding: Place the saucepan over low heat and cook the mixture, stirring continuously, until it begins to thicken. Be careful not to let it boil, as this can cause the pudding to curdle. Once it has reached a smooth, thick consistency, remove it from the heat.
Cool the Pudding: Transfer the pudding to a bowl and allow it to cool to room temperature. Cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
Prepare the Cake Batter:

Mix Eggs and Sugar: In a large mixing bowl, beat 2 eggs with 100 grams of sugar and a pinch of salt. Use a hand mixer or whisk and beat the mixture for about 3-4 minutes, or until it becomes light, fluffy, and pale in color. This step ensures that the cake will be airy and soft.
Add Milk and Oil: Pour in 100 ml of milk and 50 ml of vegetable oil, stirring until everything is well combined.
Incorporate Dry Ingredients: Sift together 220 grams of flour and 1 teaspoon of baking powder, then gradually add them to the wet ingredients. Mix until the batter is smooth and free of lumps.
Prepare the Pears: Drain the canned pears from the syrup and chop them into small, even pieces.
Assemble the Cake:

Preheat the Oven: Set your oven to 170°C (340°F) and allow it to heat up while you prepare the cake.
Prepare the Baking Mold: Line a 27 x 18 cm baking mold with parchment paper. This will make it easy to remove the cake once it’s done.
Layer the Batter and Pears: Pour half of the prepared cake batter into the baking mold, spreading it out evenly. Scatter the chopped pears over the top of the batter, ensuring an even distribution. Pour the remaining batter over the pears, smoothing it out with a spatula.
Add the Pudding: Spoon the cooled pudding into a piping bag. Pipe it over the top of the cake batter, creating any pattern you desire. The pudding will sink slightly into the batter as it bakes, creating delicious pockets of creamy filling throughout the cake.
Bake the Cake:

Place the assembled cake in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is ready.
Allow the cake to cool completely in the mold before removing it. This will help it set and make it easier to slice without breaking apart.
Serve:

Dust with Powdered Sugar: Once the cake has cooled, lightly dust the top with powdered sugar for an elegant finishing touch.
Slice and Enjoy: Cut the cake into even slices and serve. This cake is best enjoyed fresh but can also be served chilled.
Nutritional Facts (Per Serving, Estimated)

Calories: 260 kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 38mg
Sugars: 22g
Sodium: 80mg
The Origins and Popularity of Tiramisu Variations
Though tiramisu is the most famous Italian dessert, variations of layered, creamy cakes like this one have been around for centuries. The traditional approach to these layered desserts is to combine flavors like coffee, cream, and chocolate, but regional variations have included fruits like pears, berries, and citrus. This pear and pudding cake is a modern twist on these beloved desserts, incorporating the light and airy texture of a cake with rich and creamy pudding layers, resulting in a dessert that’s both comforting and innovative.

Why You’ll Love This Recipe
This pear and pudding cake is a perfect balance of sweet, creamy, and fruity flavors. The combination of soft cake, pear, and smooth pudding creates a melt-in-your-mouth experience. It’s easy to make, with minimal preparation and a few simple ingredients, making it a great dessert for both beginners and experienced bakers alike. The powdered sugar finish adds a professional touch, making it look as beautiful as it tastes.

Health Benefits of this Recipe
While this cake is indulgent, the pears add a natural source of fiber and vitamin C. The pudding made with milk and eggs provides calcium and protein. By enjoying a slice of this cake, you’re getting a treat that has some nutritional benefits, even though it’s sweet and rich. While it’s not low in sugar, it’s a great way to enjoy dessert in moderation, especially when served alongside fresh fruit or a light drink.

Serving Suggestions of Pear and Pudding Cake
This cake is perfect on its own, but it can be served with whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce for added indulgence. Pair it with a cup of coffee or a glass of dessert wine for a more sophisticated treat. If you want to make it a bit lighter, serve it with a fresh berry compote or a side of whipped cream.

Tips

Make Ahead: This cake can be made ahead and stored in the fridge for up to 2 days. It’s a great dessert to prepare for gatherings or family meals.
Dairy-Free Option: Use a dairy-free cream and plant-based milk if you need a dairy-free version of this cake.
More Fruits: You can substitute the pears with other fruits like apples, peaches, or berries if you prefer a different flavor.
Variations to Try

Chocolate version: Add cocoa powder to the cake batter for a chocolatey twist, and pair it with chocolate pudding for extra richness.
Spiced version: Add cinnamon, nutmeg, or ginger to the cake batter for a warm, spiced flavor.
Nutty version: Add chopped nuts like walnuts or almonds to the cake batter or as a topping to add a crunchy texture.
Conclusion
This pear and pudding cake is a wonderfully sweet dessert that blends the flavors of fruit, creamy pudding, and airy cake into a delightful treat. Whether you serve it for a special occasion or as an everyday dessert, it’s sure to be a hit. The ease of preparation, delicious flavors, and light, yet rich, texture make this cake a perfect addition to any dessert table.
Frequently Asked Questions

Can I make this cake ahead of time?
Yes, you can prepare this cake ahead of time and store it in the refrigerator for up to 2 days. The flavors only get better with time!

Can I use fresh pears instead of canned?
Yes, you can use fresh pears, just make sure to peel and chop them into small pieces. You may also want to cook them slightly to soften them before adding them to the cake.

Can I freeze this cake?
Yes, this cake can be frozen. Just make sure to wrap it tightly and store it in the freezer for up to 1 month. Let it thaw in the refrigerator before serving.

Can I make this recipe without eggs?
Yes, you can replace the eggs with egg substitutes, such as flaxseed or chia egg replacements, for a vegan version of this cake