Inverted Pear Caramel Curd Cake

Category: Dairy and egg dishes
Inverted Pear Caramel Curd Cake

Ingredients

Canned pear 150-200 g
Almonds (petals) handful
Butter 20 g
Honey 30 g
Vanilla
Lemon zest
Salt pinch
Eggs (divided into whites and yolks) 250 g (5 pcs)
Cottage cheese 500 g
Cardamom 3-4 boxes
Vanilla
Sugar 100 g
Kefir 200 ml
Semolina 100 g

Cooking method

  • Cottage cheese is my favorite! This is a constant occasion for improvisation and fantasy.
  • Only I have a prerequisite - not very sweet, not greasy, and very aromatic.
  • I have low-fat cottage cheese. You take your favorite. You can't spoil porridge with butter
  • If you like sweeter, add more sugar. But keep in mind that the top caramel layer is very, very sweet.
  • And the aroma is pear, cardamom and caramel ...
  • Inverted Pear Caramel Curd CakeCut the canned pear into thin slices.
  • Inverted Pear Caramel Curd Cake Melt the butter in a saucepan
  • Inverted Pear Caramel Curd Cakeadd honey, vanilla, lemon zest and a pinch of salt. Mix thoroughly until smooth. This is our future base for caramel.
  • Inverted Pear Caramel Curd CakeWe line the bottom of the multicooker bowl with parchment and carefully grease the bottom and sides of the mold with butter. Pour out the caramel and spread in an even layer.
  • Inverted Pear Caramel Curd CakeLaying out the pieces of pear in the shape of a flower
  • Inverted Pear Caramel Curd CakeSprinkle with almond petals.
  • Inverted Pear Caramel Curd CakeSoak the semolina in kefir for at least half an hour.
  • Inverted Pear Caramel Curd CakeGrind the cardamom boxes.
  • Inverted Pear Caramel Curd Cake In the bowl of the food processor, mix the swollen semolina, cottage cheese, salt and yolks. Add the cardamom without the shell (sift it).
  • Inverted Pear Caramel Curd CakeThe more carefully you interrupt the mass, the more uniform the structure of the finished product will be. You can also use a hand blender at this stage.
  • Inverted Pear Caramel Curd Cake In a perfectly clean bowl, drive in the whites to the peaks at medium speed. By the way, we take eggs at room temperature. This will give the whipped whites a more thermo-stable foam. Add sugar in a tablespoon and continue to beat. Add vanilla at the end. We need exactly the middle peaks. So don't overwhelm.
  • Inverted Pear Caramel Curd CakeGently and gently add the whipped proteins to the curd mass.
  • Inverted Pear Caramel Curd CakeWe spread the resulting mass in our multicooker bowl. We level.
  • Inverted Pear Caramel Curd CakeWe bake:
  • Baking mode 60 min
  • "Heating" 60 min
  • Then we hold for another 15 minutes under a closed lid in the turned off multicooker.
  • Open the lid very carefully. Let it cool slightly and use the steam basket to remove the casserole. Carefully remove the parchment.
  • Inverted Pear Caramel Curd CakePerfectly sliced ​​chilled. How you prefer to eat: warm or cold - you have a reason to think

Time for preparing:

3 h

Cooking program:

large multicooker Panasonic

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