MAISON DE KENNEDY
EST. 2025
Gâteau Invisible aux Poires
🤍🤍🤍🤍🤍
(0/5) Tested by Untested — 1 hr (plus cooling) · Serves 6
Ingredients
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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
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Prep:
Preheat oven to 200°C. Line a loaf pan with parchment.
Mix wet:
Whisk eggs and sugar until pale. Add melted butter, milk, and vanilla.
Add dry:
Fold in flour, baking powder, salt (and cardamom if using).
Prep pears:
Peel, core, and slice extremely thinly (1–2 mm). Work quickly — pears oxidise fast.
Combine:
Add slices to batter and fold gently.
Fill pan:
Pour into lined pan. Press down lightly.
Bake:
35–45 minutes until lightly golden and set.
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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Ingredients
Method
Notes