Caramel autumn cake

The calculation is for a 16 cm (6.3 inch) mold.

For the sponge biscuit:

• 242 g flour | 8.55 oz
• 38 g almonds | 1.35 oz
• 267 g eggs | 9.40 oz
• 7 g baking powder | 0.25 oz
• 192 g sugar | 6.75 oz
• 60 g vegetable oil | 2.10 oz
• 67 g milk | 2.35 oz
• 2 g salt | 0.05 oz

All the ingredients should be at the room temperature. Sift both types of flour with the baking powder; add the salt, and combine everything well with a whisk. Whip the eggs with sugar at high speed of the mixer until thick fluffy foam. Add the dry ingredients in two passes. Mix them in gently, from the middle to the edge, with a silicone spatula. Mix the milk with the vegetable oil in one bowl; add 2 to 3 tablespoons of the flour mixture, and combine until smooth; add the mix to the dough.

Pour the dough into a prepared ring mold. Bake the biscuit at 160C (320F) for 50 to 55 minutes until a dry skewer. Focus on your oven! Cool the sponge biscuit on a wire rack, and wrap with the cling film; put it in the fridge for 4 to 6 hours, preferably overnight. Cut the biscuit into three layers.

For the caramel cheesecake with pecans and Baileys liquor (16 cm | 6.3 inch):

• 117 g eggs | 4.15 oz
• 30 g Baileys liquor | 1.05 oz
• 370 g cream cheese | 13.05 oz
• 100 g sugar | 3.55 oz
• 90 g cream (with at least 33% fat content) | 3.15 oz
• 1 g salt | 0.05 oz
• 30 g pear caramel | 1.05 oz
• 10 g flour | 3.55 oz
• 20 g pecan nuts | 0.70 oz

Mix the room temperatured cheese with sugar and salt until smooth, using a silicone spatula. Add the eggs one at a time, combining everything well each time. Sift the flour through a sieve, and combine; then, add the chopped nuts and the liquor, and combine. Add the cream, and mix.

Bake the cheesecake in a prepared ring mold at 120C (248F) for 55 to 60 minutes. The edges of the cheesecake should grab, and the middle should shake a little. Cool the cheesecake for 2 hours in a slightly open oven, and then put it in the fridge for at least 6 to 8 hours.

For the caramel stewed pears:

• 200 g pears | 7.05 oz
• 20 g pecan nuts | 0.70 oz
• 150 g sugar | 5.30 oz
• 150 g cream | 5.30 oz
• 20 g Baileys liquor | 0.70 oz

Make the dry sugar caramel in a saucepan with a thick bottom. Add the hot cream; then, add the unpeeled pears, cut into cubes. Simmer the pears in caramel for a few minutes. Cool it, and add the liquor; stir, and refrigerate for at least 12 hours.

For soaking:

• 25 g sugar | 0.90 oz
• 100 g milk | 3.55 oz

Place all the ingredients in a thick-bottomed saucepan, and bring to a boil. Cool it down.

For the cake assembling crème:

• 500 g cream cheese | 17.65 oz
• 150 g powdered sugar | 5.30 oz
• 150 g cream (with at least 33% fat content) | 5.30 oz

Combine the cream cheese with the powdered sugar at a low mixer speed, and add the cream. Mix well. That's it, the crème is ready!

For the covering crème:

• 530 g cream cheese | 18.70 oz
• 100 g powdered sugar | 3.55 oz
• 180 g butter 82.5% | 6.35 oz
• 50 g pear caramel | 1.75 oz

Take the butter out from the fridge from 30 to 40 minutes before cooking. Whip the butter with the powdered sugar until whitening and fluffy. Stir the cheese on the lowest mixer speed. Combine the cream cheese with the butter and the caramel. Mix again, and transfer the mass to a pastry bag. The covering crème is ready!

Assemble the cake, following the next order:

a sponge biscuit layer / soaking / crème sides / pears / crème / cheesecake / crème / a sponge biscuit layer / soaking / crème sides / pears / crème / soaking / a sponge biscuit layer.

P.S. The soaking should be warm.

Bon Appetit!