A simple but very tasty cake “caramel night” combines the perfect balance of flavors: buttery nuts, juicy pears, sour cream, and sweet boiled condensed milk. Nobody will refuse a piece!
Ingredients for the sponge cake:
• Eggs – 5 pieces;
• A pinch of salt;
• 200 gr. sugar;
• 170 gr. flour;
• 50 gr. corn starch;
• 1 tsp. baking powder;
• 100 gr. walnut.
Ingredients for the cream:
600 gr. sour cream (from 25%);
250 gr. boiled condensed milk.
Ingredients for the filling:
• 1 pear;
• 1 st. l. sugar;
• 1 tsp. butter;
• 1 st. l. honey;
• 0.5 tsp. cinnamon;
• a pinch of citric acid.
Preparation:
Beat eggs with a pinch of salt and sugar into a white foam. Add sifted flour with starch and baking powder, mix gently. Add chopped walnuts. Transfer to a form, the bottom of which is lined with parchment paper, and the walls are greased with oil and sprinkled with flour. Bake at 170 degrees for 40 minutes.
Remove the finished sponge cake from the mold, wrap it with cling film and send it to the refrigerator for 2 hours. For the filling, melt butter, sugar, honey in a frying pan, add citric acid, cinnamon. Send finely chopped pear in this mixture. Quench for 3 minutes before caramelization, turn off.
For the cream, beat the boiled condensed milk with sour cream until the ingredients are combined. Cut off the cap of the sponge cake – it will go to sprinkle the finished cake. Cut the sponge cake into 3-4 pieces. Assemble the cake, layering it with cream and pear filling.
The top and edges are also coated with cream. Sprinkle with crumbs from the top. Take another couple of spoons of boiled condensed milk and sour cream, beat and decorate the top of the cake. You can sprinkle with grated chocolate for decoration.
Leave in the refrigerator for 5-6 hours at least to soak. Very tasty caramel cake with pear filling and nuts!
