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Pear Vanilla Cake with Chocolate Glaze

Pear Vanilla Cake with Chocolate Glaze

Photo credit: Peter Krumhart and Dean Tanner


Description

Pear Vanilla Cake with Chocolate Glaze

Meal Types:

Ingredients:

Ingredients

Pastry Cream

  • 2 large egg yolks
  • 2 tablespoons sugar
  • 4-1/2 teaspoons cornstarch
  • 1/2 cup, plus 2 tablespoons Oakhurst Milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

Chocolate Glaze

  • 1/2 cup Oakhurst Heavy Cream
  • 2 teaspoons light corn syrup
  • 4 teaspoons unsalted butter
  • 4 ounces bittersweet chocolate, finely chopped

Pears

  • 2 ripe Bosc pears, peeled, cored and sliced 1/4-inch thick
  • 4 teaspoons sugar
  • 1-1/2 teaspoons fresh lemon juice

Cake

  • Softened butter, for the baking pans
  • All-purpose flour, for the baking pans
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup Oakhurst Milk
  • 2 large eggs

 

Preparation

Pastry Cream

Whisk together the egg yolks and sugar in a small bowl until smooth. Whisk in the cornstarch.

Heat the milk and vanilla extract in a saucepan over medium heat; bring to a low boil. Very slowly whisk the hot milk into the egg mixture. Pour the liquid back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens, about 3 minutes.

Remove the saucepan from the heat and whisk in the butter. Transfer the pastry cream into a clean bowl. Place plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, 2 to 3 hours.

Chocolate Glaze

Heat the cream, corn syrup and butter in a saucepan over medium heat until it bubbles, about 3 minutes. Remove the pan from the heat and add the chocolate. Whisk until smooth. Place the pan on a wire rack and cool until the glaze has thickened slightly, but remains pourable, about 15 minutes. (NOTE: The glaze can be reheated if it gets too thick. To reheat, place over low heat, stirring constantly, until pourable consistency.)

Pears

Combine the pears, sugar and lemon juice in a skillet. Cook over medium high heat until the sugar starts to brown slightly but the pears retain their shape, about 10 minutes. As the pears begin to turn a light golden brown, stir them gently to prevent burning. Remove from the heat and allow to cool.

Cake

Preheat the oven to 350F. Butter and flour two 9-inch round cake pans. Sift together the flour, baking powder and salt. Set aside. Beat together the butter and sugar in a large mixing bowl with an electric mixer on a medium-high speed until light and fluffy, about 3 minutes.

Combine the milk and vanilla extract in a small bowl. Alternately, add the dry ingredients and the milk mixture to the creamed butter in three additions. Beat on medium speed until smooth. Add the eggs, one at a time, beating well after each addition.

Divide the cake batter between the prepared pans. Bake for 20 to 25 minutes, or until a toothpick or knife inserted in the center comes out clean. Cool the layers on the wire racks for 10 minutes. Remove the layers from the pans and cool completely on wire racks.

To assemble the cake, place one layer on a cake plate. Spread the pastry cream evenly over the cake layer. Carefully arrange the pears on the pastry cream. Top with the remaining cake layer. Before serving, pour and spread the chocolate glaze over the top of the cake, allowing it to drip down the sides of the cake.

 

 

Author: The Dairy Good Cookbook 2015 Andrews McMeel Publishing