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Travel cakes
VANILLA AND POACHED PEARS CAKE
Made with Organic Bourbon Vanilla Extract
An original recipe by:
L’École Valrhona
FOR A 20CM ANUARE MOLD
Recipe Step by Step
01
VANILLA CAKE MIX
220g Softened butter
160g Brown sugar
6 Eggs
50g Ivoire 35% white chocolate
250g All-purpose flour
7g Baking powder
80g Milk
20g NOROHY Vanilla Extract
Beat the butter and sugar for a few minutes until the two have blanched.
Add the eggs one by one.
Melt the white chocolate in a bain-marie and add it to the mixture.
Add the vanilla extract.
Sift the flour, baking powder and salt into a bowl.
Add it into the mixture and gradually mix in the milk.
Grease a cake mold and line it with parchment paper
02
POACHED PEARS
4 Pears
800g Water
250g Sugar
2g NOROHY Vanilla Extract
Heat the water, sugar and vanilla extract in a large saucepan.
Once the water is simmering, put in the peeled pears and leave them to poach for 15 minutes from the moment the water starts simmering again.
Take them out of the water and leave them to drain.
03
TOPPING
140g VALRHONA Ivoire 35% white chocolate
140g Light cream
1 tbsp Water
10g NOROHY Vanilla Extract
Melt the white chocolate in a bain-marie. While the chocolate is melting, heat the cream and vanilla
extract, then add to the melted chocolate. Mix together until smooth and add water if needed to make the topping a little less thick.
For the topping over the cooled cake before serving.
Assembly and finishing
BAKING
Preheat the oven to 355°F (180°C).
Arrange the pears at the center of the cake mold, then
pour the cake mix into the gaps until the pears are
three-quarters covered.
Bake for approx. 50 minutes.