MAISON DE KENNEDY

Gâteau Invisible aux Poires

🤍🤍🤍🤍🤍 (0/5) Tested by Untested — 1 hr (plus cooling) · Serves 6

Ingredients

• 4 medium Pears — Bosc/Anjou/Bartlett (slightly firm)
• 2 large Eggs
• 50 g Sugar
• 20 g Melted Butter
• 70 ml Milk
• 1 t Vanilla Extract
• 70 g All-Purpose Flour
• 1 t Baking Powder
• Pinch of Salt
• Powdered Sugar — optional for dusting
• Optional
• 1/4 t Ground Cardamom
• 1 T Pear Liqueur or Amaretto
• Honey drizzle

Method

1. Prep: Preheat oven to 200°C. Line a loaf pan with parchment.
2. Mix wet: Whisk eggs and sugar until pale. Add melted butter, milk, and vanilla.
3. Add dry: Fold in flour, baking powder, salt (and cardamom if using).
4. Prep pears: Peel, core, and slice extremely thinly (1–2 mm). Work quickly — pears oxidise fast.
5. Combine: Add slices to batter and fold gently.
6. Fill pan: Pour into lined pan. Press down lightly.
7. Bake: 35–45 minutes until lightly golden and set.
8. Cool: Cool completely to reveal layers.

Notes

• Pears: Use slightly firm pears — overly ripe will release too much moisture. Bosc hold shape best.
• Flavour: Cardamom + pear is a beautiful pairing.
• See also: Gâteau Invisible aux Pommes.

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