Tuesday, 11 November 2014

Cake Roll with Earl Grey Poached Asian Pear


After reading the newspaper on pear desserts, I was craving for pear mousse dessert.
My sister has been making cake rolls & chiffon cakes, so I wanted to make something different but ended up making cake roll as well because of its simplicity.
Cake roll can be simple filled with some whipped cream but I wanted something more & it ended up with a caramel mousse & some poached pears as the filling.



The recipe for the cake base is from a chinese website.
It’s called japanese cotton cake, as the name said it’s indeed very spongy & light.
For the choice of pears, I prefer Asian pear as it’s juicy & crunchy with a refreshing fragrant.
I’ve used oolong tea to poach Asian pear for the oriental theme, this time I used earl grey tea instead. 
Everything goes wonderfully together & the caramel mousse doesn’t overtake the delicate note from the earl grey tea & the Asian pear.


Recipe:
Salted Caramel Sauce
180 g granulated sugar
80 g honey
300 ml double cream, warm
1/2 tsp sea salt

In a saucepan, caramelize sugar with honey over medium heat.
Remove from the heating & carefully pour in the double cream, stir until smooth.
Sprinkles the salt & stir until dissolve.
Pour into sterilised jar & store in a refrigarator.
 
Earl Grey Tea Poached Asian Pears
2 Asian pears, peeled, cored & diced
4 teabags of earl grey tea
50 g granulated sugar
200 g water

In a saucepan, combine sugar & water, bring water to boil & stir until sugar dissolved.
Remove from heating, put in the pears & teabags.
Leave to stand for 3-5 min then remove teabags but leave pears to stand for at least 1 h.
Drain the pears.

Japanese Cotton Sponge Cake Base (26 x 30 cm)
adapted from here (chinese)
50 g unsalted butter, softened
65 g plain flour, sifted
65 g full fat milk
5 eggs
75 g vanilla sugar
Pinch of salt

Separate 4 egg whites & yolks, refrigerate the egg whites until needed.
Line a piece of baking paper on a baking pan.
In a small saucepan, bring the butter to boil under gentle heat, remove from heating & immediately fold in the flour.
Pour & fold in the milk in 2-3 portions until combine.
Mix 4 egg yolks with 1 whole egg, pour & fold to the batter in 2-3 times until combine, set aside to rest for at least 15 min.
In a large bowl, combine egg whites & salt, whisk at high speed until it’s foamy.
Whisk in the sugar in 2-3 portions, continue whisking to just before stiff peaks.
Fold 1/3 meringue into the egg yolk batter until combined.
Pour the egg yolk batter to the remaining meringue & fold gently until smooth & combined.
Spread on the prepared tin & bake in a preheated oven at 170C for 20 min or until golden brown.
Remove from the oven, carefully remove the paper on the sides of the cakes, gently place a piece of baking paper to cover the top  & leave to cool. 

Caramel Whipped Cream
50 g salted caramel
250 ml whipping cream
1 tsp Cointreau

Bring 50 g whipping cream to boil, turn off the heat & pour into salted caramel, mix until combined then leave to cool.
Pour in the remaining whipping cream & add Cointreau, whisk to stiff peaks.

Assembling
Once the cake is cool, with a piece of baking paper on top turn the cake upside down, remove the baking paper  that stuck on the cake.
Spread the whipped cream on the cake, with a thicker layer of cream on one edge & leaving a small gap around the edges.
Place the pears along the edge with thicker layer of cream, roll the cake to cover them.
Refrigerate to set before serving.


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