Pear Caramel Charlotte
Pear Caramel Charlotte
Charlotte au Poire is a poire (or pear) mousse cake with a biscuit base. The name of this cake comes from its elegant look–like a lady’s hat.
Sadie’s version is a bit of work but so elegant:
Vanilla Cake Layers
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) milk
Preheat oven to 350 degrees F (180 degrees C). Grease 2 7-inch cake pans and set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth.
Divide batter evenly between prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool for at least 10 minutes before removing the cake and transferring the cake to a cooling rack to cool completely.
1 cup fresh, chopped ripe pears
1 large egg white
1/4 cup granulated sugar
Pinch of salt
In a blender or food processor, process pears until smooth.
In a large bowl, beat the egg white until foamy. Gradually add the sugar and salt and continue beating for 5/7 minutes, or until soft peaks form. Add the pears and continue beating until stiff peaks form, about 3-5 minutes. Refrigerate the mousse until ready to assemble cake.
Whipped Cream Icing
1 cup (240 ml) heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
In a large bowl, whip together all ingredients until stiff peaks form. Chill the whipped cream until ready to assemble.
Fresh pear slices
On a serving plate, place the bottom layer of the cake. Place the pear slices over the surface. Spoon on the chilled pear mousse and place the cake in the freezer for 15-20 minutes (or longer) to stiffen the filling.
Place on the top layer of cake. Using an offset spatula, frost the cake on all sides with the whipped cream icing. Press the ladyfingers along the outside of the cake, spacing them evenly. Dot the top of the surface with the remaining fresh pears (or glazed) and drizzle with caramel sauce.
Refrigerate until ready to serve.
Special thanks to pastryaffair.com for a guide on to how to layout the Charlotte, portions of the recipe and the pear pic.
The beautiful pic of the Pear Caramel Charlotte is thanks to Mirabelles Cafe. http://www.mirabellescafe.com/