Pear & lemon cake filling

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.