Pear & lemon cake filling
pear puree
0.50 cup
100 g
3.50 oz
3.30 fl oz
pear pieces
0.50 cup
100 g
3.50 oz
3.30 fl oz
lemon puree
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
lemon zest
1 pc
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
pectin NH
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
lemon acid
1 g
0.04 oz
0.03 fl oz


The calculation is for a mold with a diameter of 16cm (6.30 inch).


  • Combine the pear puree, pear pieces and lemon puree in a saucepan.
  • Separately mix the sugar with pectin and pour it in a rain, stirring well over the pear.
  • Bring to a boil, cook for 2 minutes and add the citric acid.
  • Turn off the heat. Cool to 158F and add the zest.
  • Pour into a mold and stabilize.

To assemble the cake beautifully and to have a smooth cut, the filling has to be frozen.