Biscoff Cake with Pear and White Chocolate
Biscoff cake with pear and white chocolate is a decadent, creamy, and rather sophisticated layer cake. Try it once and expect this pear cake to become one of your favourite Biscoff recipes.
For the Dried Pears
- 3 Pears medium, firm, not too ripe
For the Cake
- 180 g/ 6 1/2 oz Butter softened
- 180 g/ 6 1/2 oz Golden caster Sugar
- 75 g/ 2 1/2 oz Biscoff spread crunchy (recommended) or smooth
- 3 Eggs large, free range
- 3 tbsp Buttermilk
- 180 g/ 6 1/2 oz Plain (all-purpose) flour
- 1 1/2 tsp Baking powder
For the White Chocolate Mascarpone Frosting
- 250 g/ 9 oz Mascarpone cheese
- 150 g/ 5 1/4 oz White chocolate
- 125 ml/ 1.2 cup Double (heavy) cream around 35% fat
- 2 Biscoff biscuits
- 3 tbsp Biscoff spread
Make the Dried Pears
Begin by cutting each pear in half and, using a mandolin, slice 2 wafer-thin slices from widest part of each pear half. You should end up with 12 slices in total
Next, peel and core the remaining pieces of pear. Cut into thin chunks
Lay the chunks and the full slices in a single layer on a large baking tin covered with parchment and cook at 120C/ 250F/ GM 1/2 for 1 hour
Remove the chunks and set aside to cool
Turn the remaining pear slices over then cook for a further hour at 100C/ 210F/ GM 1/4 then turn once more and cook for 1 more hour, by which time they should be golden and crisp
Let cool completely. Once cool, store in an airtight container at room temperature - do not refrigerate
Make the Cake
Preheat the oven 180°/ 350°F/ GM4 and grease & line 3 x 6 inch circular baking tins (note these are smaller than average tins)
In a large bowl cream the butter, sugar and Biscoff spread together until light and fluffy
Next beat in the eggs, bit by bit (to reduce the risk of the batter splitting), followed by the buttermilk
Sift the flour and baking soda into the bowl and whisk briefly to combine
Finally, fold in the semi-dried pear chunks. Ensure the batter is throughly mixed and no streaks remain, but take care not to overmix as this will result in a tough cake
Divide the batter equally between the 3 tins (approx 2/3 full) and bake for around 20 minutes until a skewer poked into the centre of the cake comes out clean
Remove from the oven and let rest in the tins for 2 minutes before turning out onto a cooling rack and removing the baking parchment
Make the Mascarpone Frosting
Melt the white chocolate over a bain-marie or in the micowave in 30 second bursts
Beat the mascarpone with electric beaters until smooth then beat in the metled chocolate
Pour in the cream and beat for 30-45 seconds until the mixture reaches the soft peak stage (take care not to overbeat as this will cause the frosting to split and look grainy)
Rest in the fridge for 20-30 minutes - longer on a hot day
Assemible to Cake
Lay a single layer of sponge onto a flat surface and spread a heaped tablespoon of white chocolate mascarpone frosting over the top
Take another sponge layer and spread with 1 1/2 tablespoons Biscoff then flip it over to top the bottom cake layer so the Biscoff side sites on top of the frosting
Add more frosting to the exposed top of this second layer and spread another 1 1/2 tablespoons Biscoff onto one side of the remaining sponge cake, then flip this onto the top of the cake layers
You should now have all 3 cakes stacked on top of each other
Spoon a heaped tablespoon of frosting over the top of the cake and smooth out
Load the remaining frosting into a piping bag fitted with a wide plain round nozzle and pipe frosting into the gap between the layers and a pipe a few blobs around the edges of the cake
Use a bench scraper to run around the sides of the cake to smooth out the frosting and remove any excess until the naked style is achieved
Use the remaining frosting to pipe 12 mounds around the top of the cake in a circle
When ready to serve, push a pear wafer into each mound of frosting, crush 2 Biscoff biscuits to fine crumbs and use to fill in the centre of the cake, scattering a little over each mound of frosting too
See notes below on refrigeration and storing of this cake
Homemade pear wafers do not have a long shelf-life. For this reason, make them on the day you intend to serve the cake and do not refrigerate them. Add to the finished cake just before taking to the table, otherwise they will wilt and flop.
The pear chunks go directly into the cake batter, so do not suffer in the same way. I do, however, suggest eating the cake within 2 days to avoid the semi-dried pears leaking moisture into the cake.
Please note the recipe presented is for a 3 layer cake made in 6-inch circular tins.
For 8 inch tins either scale up the recipe to use 5 eggs, or simply double it, fill the tins 2/3 full of batter and use any excess batter for making a few cupcakes. Resist the temptation to overfill the cake tins as theis will lead to the mixture overflowing as it bakes in the oven.
Regarding decoration, aim for perhaps 16-18 mounds of frosting and therefore cut 16-18 pear wafers from the pears
If making this cake in advance be aware that once the frosting is on, it will need to be stored in the fridge. Sadly, the oven-dried pears do not have a long shelf-life and certainly do not react well to being chilled - they go limp.
For this reason, do not add either the decorative pear wafers or the biscuit crumbs. Simple frost the cake, transfer to the fridge and add these decorations just before serving.
Eat this cake with 48 hours of baking, otherwise the pears baked into the cake may add extra moisture to the bake
Calories: 794kcal | Carbohydrates: 72g | Protein: 10g | Fat: 53g | Saturated Fat: 30g | Cholesterol: 167mg | Sodium: 245mg | Potassium: 278mg | Fiber: 3g | Sugar: 46g | Vitamin A: 1345IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2mg