Matcha, pear and passion fruit cake - recipe (with step-by-step photos)

Ingredients for the layers (18 cm round tray):

• 50 grams of sugar
• 35 grams of almond powder
• 10 grams with flour
• 3 egg yolks
• 2 egg whites
• 1 teaspoon with matcha powder
• 1 spoon with lemon juice
• salt

Ingredients for the passion fruit mousse:

• 3 passion fruits
• 200 grams of fresh cream
• 50 grams of white chocolate
• 5 spoons with sugar
• 5 spoons with water
• 2.5 grams of gelatin sheets

Ingredients for the pear mousse:

• 350 grams of clean and chopped pears
• 200 grams of fresh cream
• 2 spoons with sugar
• 2 teaspoons with Cointreau liqueur
• 2.5 grams of gelatin sheets

 Ingredients for the glaze:

• 50 grams of white chocolate
• 100 grams of fresh cream
• 1 teaspoon with sugar
• a bit of matcha powder

Make the dough:
Mix the almond powder with the flour, the sugar and the matcha powder.

Separately beat the egg yolks with the lemon juice for a few seconds, then add the almond/flour/matcha mixing.

Separately beat the egg whites with the salt.

Incorporate the beaten egg whites in the green composition little by little .

Put the composition in an oven pan and let it bake in the preheated oven at 180 Celsius degrees for 15 minutes or until done.

Let it cool!

Prepare the passion fruit filling:

Cut in half every fruit and put the fruit pulp in a pan. Add the water and let it simmer for 5 minutes mixing from time to time.

Strain the seeds and keep only the yellow liquid. Add the white chocolate and 3 spoons with sugar and let it melt at slow fire.

When melted, but still warm add the hydrated gelatin then let it cool!

Separately beat the fresh cream with the remaining 2 spoons of sugar.

When the fruit passion / chocolate mixing cooled add the fresh cream and mix. Keep it in a cold place until the assembling.

Prepare the pear mousse:

Clean and chop the pears, then let them simmer for 15 minutes together with the sugar.

Mash the pears and while still warm add the hydrated gelatin. Let it cool!
Add the Cointreau liqueur and mix.

Separately beat the fresh cream and then incorporate it in the cold pears.

Assembling:

Cut the almond/matcha cake in two layers.

On a plate and in a detachable circle, add the first layer, then the fruit passion mousse and let it rest for at least 30 minutes in the fridge.

Take it out from the fridge and add the pear mousse and finish with the second layer on top. Let it rest overnight in the fridge. 

 
Prepare the glaze:

The next day, beat the fresh cream with the sugar.

Melt the white chocolate and let it cool. Add the cream over the cooled white chocolate and mix.

In a separate bowl put a few spoons of white chocolate/ fresh cream mix, add the matcha powder and mix until well incorporated.
Then add this over the remaining white chocolate / fresh cream and mix well.

Take out the cake from the fridge, remove the circle and spread on top the glaze.

Some meringue and some flowers will complete the design ;) .

Enjoy!

Pear clafoutis - recipe (including photos)

Ingredients:

• 250 milliliters of milk
• 4 spoons of fresh cream
• 60 grams of sugar
• 80 grams of wheat flour
• 2 packets of vanilla sugar
• 20 grams of butter
• 5 pears
• 4 eggs
• 1 lemon 

Clean the pears, cut them in half and add squeeze the juice from the lemon on top.

Heat the milk with the fresh cream and the vanilla sugar.

Beat the eggs with the sugar about 2 minutes.

Add the flour and mix.

Pour the milk / cream mixture and mix.

Add the composition in a pan, then add the pears. Add a bit of butter on top of each pear.

Bake it in the oven for about 40 minutes at 180 degrees Celsius.

If you want you can add 2 beaten egg whites above the cake with 5 minutes before it's done

Enjoy!

 

 
The original recipe can be found here

Pear madeleines - recipe (including photos)

Ingredients:

• 3 eggs
• 2 pears
• 70 grams of salted butter
• 80 grams of flour
• 2 spoons of sugar (more or less, according to taste)
• 1 packet of vanilla sugar
• 1 spoon of honey

Mix the eggs with the sugar and the vanilla sugar.

Add the flour and continue mixing.

Add the honey and the grated pears.

Add the melted (then cooled) butter and mix.

Put the composition in baking trays (we used a silicone tray) and let it in the oven at 170 degrees Celsius for 10 - 15 minutes.

Enjoy!

Pear cake - recipe (including photos)

Ingredients:

• 500 grams of pears
• 75 grams of flour
• 75 grams of sugar
• 50 grams of butter
• 2 eggs
• the juice from 1 lemon
• 4 spoons of jam
• vanilla sugar
• salt
• baking powder (optional)

This time we didn't use baking powder.

Clean the pears and cut them in two.
Add the juice from the lemon and vanilla sugar. Let the pears cook for few minutes and put it aside to cool.

Mix the eggs with the sugar.

In another bowl add the flour and the salt.

Pour the eggs and the melted butter over the flour and mix.

Take away the pears from the fire and separate the fruit from the juice: put the pears in a tray, and pour the juice from the pears over the flour composition.

Finally, pour the flour composition over the pears and put it in the oven at 170 degrees Celsius for 40 minutes.

While the pears are baking in the over, mix the jam with 3 spoons of water and let it boil for a few minutes. Let it cool.

Add the jam over the cake.

Enjoy!

The original recipe can be found here