Ingredients
Pastry
flour
400g
14oz
1.60cup
26.80tbsp
eggs
2pc
sugar
150g
5.25oz
0.60cup
10tbsp
butter
100g
3.50oz
0.40cup
6.70tbsp
honey
100g
3.50oz
0.40cup
6.70tbsp
baking soda
1.5tsp
Cream
sour cream 20%
1kg
2.20lb
caramel
200g
7oz
0.80cup
13.40tbsp
salt
4g
0.14oz
0.27tbsp
Crispy layer
honey
30g
1.05oz
2tbsp
caramel chocolate
50g
1.75oz
3.35tbsp
wafer crumbs
15g
0.53oz
1tbsp
Pear filling
pears (puree or cubes)
300g
10.50oz
1.20cup
20tbsp
apple pectin
5g
0.18oz
0.34tbsp
sugar
30g
1.05oz
2tbsp
cinnamon
2g
0.07oz
0.13tbsp
Method
Pastry
- Brew the dough in a water bath, and let the dough rest in the fridge for 30 minutes.
- Roll it out into 10-8 pieces, as you like. Bake at 356-392F for 6-7 minutes.
- You can cut it with a metal ring 16-18cm. You can use a glass lid from a frying pan. Just in case.
Cream
Mix all the components until combined, and place the cream in the fridge for 6 hours.
Dicide the cream amount into equal parts, and assemble the cake.
Crispy layer
Combine all the components, and pour it all over the top cake layer. Let it cool.
Pear filling
- Heat up the puree to 122F.
- Add the pectin mixed with sugar and cinnamon.
- Boil the mass until 217F.
- Use it as an additional layer.
