Ingredients

Pear & lemon cake filling
pear puree
100g
3.50oz
0.40cup
6.70tbsp
pear pieces
100g
3.50oz
0.40cup
6.70tbsp
lemon puree
20g
0.70oz
1.34tbsp
lemon zest
1pc
sugar
60g
2.10oz
4tbsp
pectin NH
4g
0.14oz
0.27tbsp
lemon acid
1g
0.04oz
0.07tbsp

Method

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

Cooking

  • 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.