A make-ahead party favourite with a thick, pear flavored cream cheese filling, a buttery nutty crust and topped with baked pears and salted caramel sauce.
The cake is low GI, gluten free and egg free. Lactose free if you choose lactose free cream cheese, sour crème, whipping cream and ghee.
Time: 1 hour + 5 hours waiting
Difficulty: Medium – easy
1 teaspoon melted butter
½ tablespoon tagatesse*
You need 5 pears for the entire cake, a little for the crust, and a little for decoration and the rest for the pear cream cheese filling.
Preheat the oven to 320° F (160° C). Take two or three of the pears and cut lengthwise in the middle. Cut 15 thin slices from the middle to get pretty slices. Save the end pieces for later. Lay the pear slices on a parchment paper covered baking sheet and brush with butter and sprinkle with a thin layer of tagatesse. Bake for 10 minutes until the pear slices are soft.
The rest of the pears
1 lemon, just the juice
1 tablespoon tagatesse
Now, peel the rest of the pears, remove the core and coarsely dice tem. In a pot, combine the pears, the juice from the lemon and one tablespoon tagatesse. Warm up over medium heat and let it simmer until the pears are soft. Use an immersion blender to make a smooth pear sauce.
5,3 oz. (150 g) mixed nuts; walnuts, almonds, cashews and macadamias
1,8 oz. (50 g) gluten free oats
1 tablespoon virgin coconut oil
1 tablespoon tagatesse
½ teaspoon cinnamon
1 pinch of salt
3 tablespoons pear purée
2,6 oz. (75 g) butter
Combine the nuts, oats, coconut oil, tagatesse, cinnamon, salt and three tablespoons pear purée in a bowl and stir. Spread this on a baking sheet and place in the oven at 250° F (120 °C) for approximately one hour. Let it cool. Transfer to a food processor and pulse until it is coarsely chopped. Add butter and pulse until it is incorporated.
Find a 9-inch (23 cm) spring form. I like to cover the sides with a strip of parchment paper to make it easier to remove the cake from the tin later.
Transfer the crust crumbles to the spring form and use a spoon to press it into an even layer covering the bottom and 2 – 2,5 inches (5 – 6 cm) up the sides. Place in the fridge until later.
14 oz. (400 g) cream cheese
1 cup (2,5 ml) whipping cream
1 cup (2,5 dl) full fat sour crème
2 tablespoon tagatose
1 cup pear puree (the rest)
7 sheets gelatin
Soak gelatin in cold water for 5 minutes. Pour the pear purée through a fine masked sift into a pot. Use a spoon to stir and press the purée through. Warm it up until just under the boiling point, and add gelatin. Stir until it is dissolved, and let it cool in a cold-water bath.
Start by whipping the cream cheese and tagatesse fluffy in a stand mixer. Add the sour crème, continue to whisk until it is fluffy. Add the whipping cream, and again whisk until fluffy. Fold in the pear puree and pour it into the cake crust. Put the cake in the fridge for 4 hours or over night. Lay the pear slices on top.
1,4 oz. (40 g) tagatesse
7 fl. oz. (2 dl) whipping cream
1 tablespoon butter
1 teaspoon maldon salt
Warm up the tagatesse in a small pot until it melts and caramelize ,but be careful – it must not burn. When the color is light brown add the cream. The caramel will solidify, but stir and let it boil and it will melt again. Let the sauce boil until it thickens a bit, then remove from heat and whisk in the cold butter and salt.
Serve the cake with a drizzle of the caramel sauce.
* Tagatesse or tagatose is a sugar substitute who is similar to real sugar both in taste and usage, but has a GI of only 2. I use Damhert Tagatesse, you can read more about it here.