Pear and Pudding Layer Cake

Pear and Pudding Layer Cake is a delightful dessert that brings together the soft, moist texture of cake with the smooth, creamy flavor of vanilla pudding. This recipe combines layers of tender cake batter, sweet pears in syrup, and a luscious homemade pudding that adds a rich and creamy contrast. The cake is finished off with a light dusting of powdered sugar, making it a visually appealing and tasty treat that’s perfect for family gatherings, afternoon tea, or as a simple dessert after a meal. What sets this cake apart is the unique combination of flavors and textures, which come together to create a dessert that is both comforting and elegant.

Full Recipe:

Ingredients:

For the Pudding:

  • 1 egg
  • 50 grams of sugar
  • 15 grams of vanilla sugar
  • 15 grams of cornstarch
  • 250 ml milk

For the Cake Batter:

  • 2 eggs
  • 100 grams of sugar
  • A pinch of salt
  • 100 ml milk
  • 50 ml vegetable oil
  • 220 grams of flour
  • 1 teaspoon baking powder
  • 300 grams of pear in syrup (drained and chopped)

Additional:

  • Powdered sugar for dusting

Instructions:

1. Prepare the Pudding:

  1. Combine Ingredients: In a medium-sized saucepan, whisk together 1 egg, 50 grams of sugar, 15 grams of vanilla sugar, and 15 grams of cornstarch until smooth.
  2. Add Milk Gradually: Slowly pour in 250 ml of milk, stirring constantly to ensure there are no lumps.
  3. Cook the Pudding: Place the saucepan over low heat and cook the mixture, stirring continuously, until it begins to thicken. Be careful not to let it boil, as this can cause the pudding to curdle. Once it has reached a smooth, thick consistency, remove it from the heat.
  4. Cool the Pudding: Transfer the pudding to a bowl and allow it to cool to room temperature. Cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.

2. Prepare the Cake Batter:

  1. Mix Eggs and Sugar: In a large mixing bowl, beat 2 eggs with 100 grams of sugar and a pinch of salt. Use a hand mixer or whisk and beat the mixture for about 3-4 minutes, or until it becomes light, fluffy, and pale in color. This step ensures that the cake will be airy and soft.
  2. Add Milk and Oil: Pour in 100 ml of milk and 50 ml of vegetable oil, stirring until everything is well combined.
  3. Incorporate Dry Ingredients: Sift together 220 grams of flour and 1 teaspoon of baking powder, then gradually add them to the wet ingredients. Mix until the batter is smooth and free of lumps.
  4. Prepare the Pears: Drain the canned pears from the syrup and chop them into small, even pieces.

3. Assemble the Cake:

  1. Preheat the Oven: Set your oven to 170°C (340°F) and allow it to heat up while you prepare the cake.
  2. Prepare the Baking Mold: Line a 27 x 18 cm baking mold with parchment paper. This will make it easy to remove the cake once it’s done.
  3. Layer the Batter and Pears: Pour half of the prepared cake batter into the baking mold, spreading it out evenly. Scatter the chopped pears over the top of the batter, ensuring an even distribution. Pour the remaining batter over the pears, smoothing it out with a spatula.
  4. Add the Pudding: Spoon the cooled pudding into a piping bag. Pipe it over the top of the cake batter, creating any pattern you desire. The pudding will sink slightly into the batter as it bakes, creating delicious pockets of creamy filling throughout the cake.

4. Bake the Cake:

  1. Bake: Place the assembled cake in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is ready.
  2. Cool: Allow the cake to cool completely in the mold before removing it. This will help it set and make it easier to slice without breaking apart.

5. Serve:

  1. Dust with Powdered Sugar: Once the cake has cooled, lightly dust the top with powdered sugar for an elegant finishing touch.
  2. Slice and Enjoy: Cut the cake into even slices and serve. This cake is best enjoyed fresh but can also be served chilled.

Nutrition Facts (Per Serving, Estimated)

  • Calories: 260 kcal
  • Carbohydrates: 35g
  • Protein: 5g
  • Fat: 10g
  • Saturated Fat: 3g
  • Fiber: 1g
  • Sugar: 20g
  • Sodium: 150mg

Frequently Asked Questions (FAQs):

  1. Can I use fresh pears instead of canned pears?
    • Yes, you can use fresh pears. Make sure they are ripe but firm. Peel, core, and chop them into small pieces. If using fresh pears, you may want to sprinkle them with a bit of sugar to add sweetness.
  2. How can I make the cake batter fluffier?
    • Beating the eggs and sugar together until they are light and fluffy will help make the batter more airy. Additionally, ensure that you do not overmix the batter once the dry ingredients are added, as this can cause the cake to become dense.
  3. Can I make this cake in advance?
    • Yes, this cake can be made a day in advance. It tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator.

Tips for Making the Perfect Pear and Pudding Layer Cake:

  • Allow the pudding to cool completely: If the pudding is too warm, it can cause the cake batter to spread unevenly. Letting it cool to room temperature ensures it remains in place while baking.
  • Use room temperature ingredients: Bringing your ingredients, especially eggs, to room temperature helps them blend more smoothly, creating a better texture in the final product.
  • Be precise with measurements: Baking is a science, and precise measurements help ensure consistent results. Use a kitchen scale to measure out ingredients accurately.
  • Don’t skip the piping bag: Using a piping bag for the pudding allows for better control over the distribution, ensuring that you get even bites of pudding throughout the cake.

Storage Tips:

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can be served cold or warmed slightly in the microwave.
  • Freezing: This cake can be frozen. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Defrost in the refrigerator before serving.

Conclusion: The Pear and Pudding Layer Cake is a versatile and delightful dessert that combines the moist, fluffy texture of cake with the smooth, creamy flavor of homemade vanilla pudding. The addition of juicy pears in syrup adds a layer of sweetness and texture that complements the pudding perfectly. This cake is easy to make yet sophisticated enough to serve on special occasions. With the convenience of using pantry staples and simple ingredients, you can whip up this delicious treat without much effort. Whether you’re a fan of fruity desserts or looking for something new to try, this recipe is sure to become a favorite. Give it a go, and enjoy a slice of pure delight!