Pear cake with Toscag icing

Pear Cake with Tosca Icing Recipe

Ingredients

For the Cake:

• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (115g) unsalted butter, melted
• 1/2 cup (120ml) milk, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3-4 ripe pears, peeled, cored, and thinly sliced

For the Tosca Icing:

• 1/2 cup (115g) unsalted butter
• 1/2 cup (100g) granulated sugar
• 2 tbsp (30ml) heavy cream
• 1/2 cup (50g) sliced almonds (or any nut of your choice)
• 1 tsp vanilla extract

Instructions

Step 1: Prepare the Pears and Preheat the Oven

1. Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch (23cm) round springform pan. If you don’t have a springform pan, a regular cake pan will work just fine.
2. Peel, core, and thinly slice the pears. Set them aside to use later as a filling for your cake.

Step 2: Mix the Cake Batter

1. In a large mixing bowl, whisk together the sugar and eggs. Continue whisking until the mixture turns pale and thick, usually around 2-3 minutes.
2. Add the melted butter, milk, and vanilla extract. Stir until all ingredients are well incorporated.
3. In a separate bowl, sift together the flour, baking powder, and salt.
4. Gradually add the dry ingredients into the wet mixture, folding gently until the batter is smooth and no lumps remain.

Step 3: Assemble the Cake

1. Pour half of the cake batter into the prepared pan and smooth the surface with a spatula.
2. Arrange the pear slices evenly over the batter, ensuring they cover the surface completely.
3. Pour the remaining cake batter over the pears, carefully spreading it to cover the fruit.
4. Gently tap the pan on the counter to release any air bubbles in the batter and ensure even distribution.

Step 4: Bake the Cake

1. Place the pan in the preheated oven and bake for about 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready.
2. While the cake is baking, prepare the Tosca icing.

Step 5: Make the Tosca Icing

1. In a small saucepan over medium heat, melt the butter, stirring gently to prevent burning.
2. Add the sugar and cream, and stir continuously until the sugar has dissolved and the mixture begins to bubble.
3. Stir in the sliced almonds (or your choice of nuts) and vanilla extract, and cook for an additional 2-3 minutes, ensuring the mixture thickens slightly. The icing should be rich and golden.
4. Remove the icing from the heat and let it cool for a couple of minutes.

Step 6: Add the Tosca Icing and Final Bake

1. After the cake has baked for 30-35 minutes, carefully remove it from the oven.
2. Spoon the Tosca icing evenly over the top of the cake, spreading it to the edges so that every slice will have a bit of this delicious topping.
3. Return the cake to the oven and bake for another 10-12 minutes, or until the icing becomes golden brown and caramelized.

Step 7: Cool and Serve

1. Once the cake is finished baking, remove it from the oven and let it cool in the pan for about 15-20 minutes.
2. Carefully release the springform pan and transfer the cake to a wire rack to cool completely.

Step 8: Serve the Pear Cake

This pear cake with Tosca icing is best served slightly warm or at room temperature. The soft and juicy pears paired with the rich, nutty caramelized icing make this dessert irresistible.

Serving Suggestions:

• Plain: The cake is perfect on its own, but you can also dust it with powdered sugar for a simple yet elegant touch.
• With Ice Cream: Serve the cake with a scoop of vanilla ice cream for a contrast of warm and cold textures.
• With Whipped Cream: A dollop of fresh whipped cream on the side can elevate the cake’s rich flavors without overwhelming them.

Storage:

• Room Temperature: The cake can be stored in an airtight container at room temperature for up to 2 days.
• Refrigeration: If you want to keep it longer, refrigerate the cake for up to 5 days. Allow it to come to room temperature before serving, or warm individual slices in the microwave for a few seconds.

Variations:

• Nut Options: Almonds are traditional for Tosca icing, but you can substitute them with walnuts, pecans, or hazelnuts for a different flavor.
• Fruit Alternatives: If pears aren’t in season, apples or peaches make excellent substitutes. The soft, juicy texture of these fruits pairs beautifully with the caramelized nut topping.
• Spices: Add a pinch of cinnamon or nutmeg to the cake batter to introduce a warm, spiced undertone that complements the fruit.

Conclusion:

This pear cake with Tosca icing is a delightful dessert combining the natural sweetness of pears with the rich, caramelized crunch of the Tosca topping. It’s perfect for special occasions or as an indulgent treat with a cup of coffee or tea.