Ingredients

Pastry
flour
1.50 cup
400 g
14 oz
13.20 fl oz
eggs
2 pc
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
honey
0.50 cup
100 g
3.50 oz
3.30 fl oz
baking soda
1.50 tsp
7.38 ml
Cream
sour cream 20%
1 kg
2.20 lb
caramel
0.75 cup
200 g
7 oz
6.60 fl oz
salt
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
Crispy layer
honey
2 tbsp
30 g
1.05 oz
0.99 fl oz
caramel chocolate
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
wafer crumbs
1 tbsp
15 g
0.52 oz
0.50 fl oz
Pear filling
pears (puree or cubes)
1.25 cup
300 g
10.50 oz
9.90 fl oz
apple pectin
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
sugar
2 tbsp
30 g
1.05 oz
0.99 fl oz
cinnamon
0.25 tbsp
2 g
0.07 oz
0.07 fl oz

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.