CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Meringue Cake With Roasted Pears

1

  • Overview
  • Ingredients
    12 items
  • Directions

MERINGUE CAKE WITH ROASTED PEARS ✨ Crisp, airy meringue, luscious cream, and caramelized roasted pears—this cake is pure magic! A true showstopper that’s as delicious as it is beautiful.

150g    butter

320g    castor sugar (divided)

5          egg yolks

210g    flour

15 ml   baking powder

2,5 ml  ground cinnamon

            Pinch of salt

90 ml   milk

5          egg whites

30 g     flaked almonds

 

CARAMELISED PEARS

3          pears

60 g     castor sugar

25 g     butter

15 ml   cider vinegar

5 ml     vanilla

            Pinch cinnamon and cardamom

TO SERVE: Whipped cream or mascarpone

 

  • Preheat oven to 170°C.
  • Grease the inside of a 23 cm springform pan and line with baking paper.
  • Cream the butter and 150g of the castor sugar until pale and creamy. Reduce the speed to low and add the egg yolks one at a time until all are incorporated.
  • Sieve together the flour, baking powder, ground cinnamon and salt.
  • Add the dry ingredients to the mixer and beat on medium speed until incorporated. Finish by adding the milk to make the batter.
  • Spoon the batter into the prepared pan and set aside.
  • In a clean bowl whip the egg whites until they begin. Add the remaining 175 g castor sugar, 1 tablespoon at a time, and continue whipping until all the sugar is incorporated and you have a glossy, stiff meringue.
  • Spread the meringue over the cake batter, creating swirl patterns with the spatula.
  • TIP – DO NOT SPREAD MERINGUE UP TO THE EDGE OF THE PAN – LEAVE ABOUT A 2CM BORDER
  • Sprinkle the almonds on top.
  • Bake for 15 minutes then reduce the temperature to 160° Bake for another ±20 minutes until a skewer inserted in the centre comes out clean. The meringue will puff up and almonds should be golden brown.
  • TIP – IF MERINGUE BECOMES TOO DARK – COVER THE TOP LOOSELY WITH FOIL – SHINING SIDE FACING THE OUTSIDE.
  • Let the cake cool in the pan for 20 minutes, then run a knife around the edges to loosen the cake and remove it from the pan to cool completely. The top will have deflated slightly and cracked in spots.
  • CARAMELIZED PEARS: Peel, halve and core the pear. Cut each half into slices that are about 1 cm thick.
  • Heat a pan over medium-high heat. Sprinkle the sugar evenly over the bottom of the pan and cook until it melts and turns a light amber.
  • Carefully stir in the butter, vinegar, vanilla, and spices, as the caramel may splatter.
  • Add the pear slices and toss to coat with the caramel.
  • Reduce the heat to medium and cook for a few minutes, turning the pears occasionally.
  • If the caramel thickens too much, add 15 ml of water or orange juice. Cool and pile on top of the cake. Drizzle over the caramel and serve the cake with mascarpone, crème fraiche or whipped cream