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.