Pistachio and Pear Cake with Domes

This Pistachio and Pear Cake with Domes is a fall cake recipe. The bottom is made with a pistachio dacquoise (taken from a recipe  of Luca Montersino).

Yesterday evening my kids asked me to make something good, delicious. So I’m thinking and thinking and thinking…. I finally decided on this cake!

This dessert reminds me of a pear cream, very similar to a pudding, that my aunt made us, nieces and nephews, when we wanted something sweet. Then she would place this “ pear pudding” on a piece of sponge cake it tasted like it came straight from heaven.

Print Recipe

Pistachio and Pear Cake with Domes

Prep Time40 mins

Cook Time10 mins

Resting Time2 hrs

Course: Dessert

Keyword: dacquoise, delicious, dessert, montersino, Pear cream

Servings: 6

Ingredients

Pistachio Dacquoise

• 200 g egg whites 1 cup
• 75 g granulated sugar ⅓ cup
• 187.5 g granulated sugar 6.6 oz
• 187.5 g pistachios 6.6 oz
• 50 g flour 00 1.7 oz

Pear Mousse

• 600 g pears 21.2 oz
• 40 g granulated sugar 1.4 oz
• 1 glass Moscato wine
• 150 ml whipping cream ⅔ cup
• 1 tbsp honey
• 5 g gelatine sheets 0.17 oz

Instructions

Pistachio Dacquoise

• Whip the egg whites with 75 gr. (2.65 oz) of sugar.
• Chop the pistachios with the remaining sugar 187.5g (6.6 oz)
• Pour the powder (chopped pistachios and flour) on the whipped egg whites and mix very gently from the bottom up.
• In a pan covered with baking paper pour the mixture and with the help of a spatula level the layer.
• Bake at 180°C (356°F) for about 10 minutes.

Pear Mousse

• Soak the gelatine sheets in cold water for 10-15 minutes
• Peel the pears, remove the core and cut them in small pieces.
• Pour them in a pot with the wine and sugar and cook over medium heat at the same time mix them for 15 minutes.
• Remove from the heater and with a hand mixer emulsify the mixture.
• Re-put it on the heater and cook until it is a little bit dry.
• Set aside to cool.
• In the meantime, whip the cream, melt the honey in a bain-marie and incorporate the two ingredients to the cooled pear cream.
• Add the squeezed gelatin and mix.
• Pour the cream in a rectangular mold and freeze for at least 1-2 hours.

Assembling

• Remove the pear mousse from the freezer and leave to cool down for few minutes then place it on the pistachio dacquoise.
• Garnish with cocoa powder , pistachio and pears domes.. or whatever else you prefer!

Notes

ENJOY!❤️

 

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