Pear and speculoos mini cakes

Pear and speculoos mini cakes

By
From
Magic Cakes
Serves
8
Prep
30 mins
Cooking time
35 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient

Speculoos paste

Quantity Ingredient
200g speculoos or similar caramelised biscuits
150ml unsweetened condensed milk
1 tablespoon honey
1/2 teaspoon ground cinnamon
pinch salt

Mini cakes

Quantity Ingredient
3 eggs, separated
75g caster sugar
90g butter
50g plain flour
pinch salt
300ml milk, at room temperature
2 small pears, peeled, cored and diced

Equipment

Quantity Ingredient
mini cake tins, silicone or greased with butter and lined with baking parchment

Method

  1. Put the ingredients for the Speculoos paste in a blender and blitz to a smooth paste. Set aside.
  2. Preheat the oven to 150°C.
  3. For the cakes, beat the egg yolks with the sugar until the mixture whitens. Melt the butter and pour it into the mixture then add 150 g of the Speculoos paste. Then fold in the flour and salt. Beat together for a few minutes more. Pour the milk in little by little, whisking constantly.
  4. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Sprinkle the diced pear into the bottom of the buttered cake tins. Pour the batter on top, distributing equally between each tin. Smooth the surface with the blade of a knife. Bake in the oven for 35 minutes.
  5. When you take them out of the oven, the cakes will wobble slightly. Before turning them out of the tin, put in the fridge for at least 1 hour, to set. Serve chilled.

Chef ’s tip

  • Spread the remaining Speculoos paste over the cakes.

    You can also decorate them with crushed Speculoos biscuits and slices of pear.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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