01/24/2021Pastries - Desserts
Vegan Vanilla Pear Cake
Servings
6
Ingredients
Cups
- -pears 8
- -sugar 100 (g)
- -cinnamon 3 (bâton)
- -star anise 3
for the sponge cake
- -all-purpose flour 220 (g)
- -sugar 110 (g)
- -baking powder 2 (tsp)
- -baking soda 1 (tsp)
- -salt 1 (tsp)
- -soy milk 250 (mL)
- -apple cider vinegar 20 (mL)
- -neutral oil 25 (mL)
for the cream
- -soy milk 450 (mL)
- -coconut oil 270 (g)
- -vanilla 1 (clove)
- -sugar 50 (g)
- -cornstarch 20 (g)
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Steps
- The day before, prepare the whipped cream: heat 200g of soy milk and pour it hot over 200g of coconut oil in your blender. Mix for 2 minutes. Save this cream in the fridge overnight.
- Peel the pears. In a large pot, place the pears, sugar, cinnamon, and anise. Submerge everything in water and cook for 40 minutes. Allow to cool. (Don't throw away the cooking syrup! 😉).
- Preheat the oven to 350°F.
- Prepare the sponge cake: Mix the flour, sugar, baking powder (baking powder in QC), baking soda, and salt. Separately, mix the soy milk, oil, and apple cider vinegar. Pour this mixture over the first mixture and whisk. Pour into a sponge cake mold (about 18 to 20 cm in diameter). Bake for 25 minutes. The top of the sponge cake should be nicely colored and puffed up. Let it cool down at room temperature.
- Prepare the pastry cream: Heat 200 mL of soy milk with 70g of coconut oil in a saucepan. Split the vanilla pod in half and scrape out the seeds with a knife blade. Add the seeds and the pod to the milk.
- In a mixing bowl, whisk together the sugar, cornstarch, and 50 mL of soy milk. Pour the hot vanilla milk into the mixture and whisk quickly. Return everything to the saucepan on the heat and whisk continuously for a few minutes until the cream thickens thanks to the cornstarch. Set the cream aside in a bowl and place in the refrigerator.
- Once everything has cooled (the cooked pears, the sponge cake, the vanilla cream), whip the chantilly cream, prepared the day before, into a firm whipped cream using an electric whisk. It needs to be nice and firm!
- Whip the vanilla pastry cream with an electric whisk (after removing the vanilla bean). Then gradually fold in the whipped cream to achieve a well-aerated and light mixture!
- Cut the sponge cake in half horizontally to have two layers. Cut all the pears in half and remove the part with the seeds, also remove the cores.
- Assembly: In an 18-20 cm (7-8 inches) diameter dessert ring, place the first layer of sponge cake. Using a brush, soak it with the pear cooking syrup. Then, spread a thin layer of vanilla cream on top.
- Arrange the pear halves in a circle, making sure they are evenly distributed. Then pour the remaining vanilla cream. Place the second sponge cake layer and soak it as well with the pear cooking syrup.
- Allow the cake to set in the fridge for about 4 hours. Remove the ring and sprinkle powdered sugar on top! It's ready :)
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Vegan Vanilla Pear Cake
For: 6 serv.Difficulty: EasyPreparation: 40 minCooking: 25 minFridge: 4h00
Ingredients
- -pears 8
- -sugar 100 (g)
- -cinnamon 3 (bâton)
- -star anise 3
for the sponge cake
- -all-purpose flour 220 (g)
- -sugar 110 (g)
- -baking powder 2 (tsp)
- -baking soda 1 (tsp)
- -salt 1 (tsp)
- -soy milk 250 (mL)
- -apple cider vinegar 20 (mL)
- -neutral oil 25 (mL)
for the cream
- -soy milk 450 (mL)
- -coconut oil 270 (g)
- -vanilla 1 (clove)
- -sugar 50 (g)
- -cornstarch 20 (g)
Steps
Steps
- The day before, prepare the whipped cream: heat 200g of soy milk and pour it hot over 200g of coconut oil in your blender. Mix for 2 minutes. Save this cream in the fridge overnight.
- Peel the pears. In a large pot, place the pears, sugar, cinnamon, and anise. Submerge everything in water and cook for 40 minutes. Allow to cool. (Don't throw away the cooking syrup! 😉).
- Preheat the oven to 350°F.
- Prepare the sponge cake: Mix the flour, sugar, baking powder (baking powder in QC), baking soda, and salt. Separately, mix the soy milk, oil, and apple cider vinegar. Pour this mixture over the first mixture and whisk. Pour into a sponge cake mold (about 18 to 20 cm in diameter). Bake for 25 minutes. The top of the sponge cake should be nicely colored and puffed up. Let it cool down at room temperature.
- Prepare the pastry cream: Heat 200 mL of soy milk with 70g of coconut oil in a saucepan. Split the vanilla pod in half and scrape out the seeds with a knife blade. Add the seeds and the pod to the milk.
- In a mixing bowl, whisk together the sugar, cornstarch, and 50 mL of soy milk. Pour the hot vanilla milk into the mixture and whisk quickly. Return everything to the saucepan on the heat and whisk continuously for a few minutes until the cream thickens thanks to the cornstarch. Set the cream aside in a bowl and place in the refrigerator.
- Once everything has cooled (the cooked pears, the sponge cake, the vanilla cream), whip the chantilly cream, prepared the day before, into a firm whipped cream using an electric whisk. It needs to be nice and firm!
- Whip the vanilla pastry cream with an electric whisk (after removing the vanilla bean). Then gradually fold in the whipped cream to achieve a well-aerated and light mixture!
- Cut the sponge cake in half horizontally to have two layers. Cut all the pears in half and remove the part with the seeds, also remove the cores.
- Assembly: In an 18-20 cm (7-8 inches) diameter dessert ring, place the first layer of sponge cake. Using a brush, soak it with the pear cooking syrup. Then, spread a thin layer of vanilla cream on top.
- Arrange the pear halves in a circle, making sure they are evenly distributed. Then pour the remaining vanilla cream. Place the second sponge cake layer and soak it as well with the pear cooking syrup.
- Allow the cake to set in the fridge for about 4 hours. Remove the ring and sprinkle powdered sugar on top! It's ready :)