If happiness is in a cake, it’s definitely in this one. Rich in fruit and melting to perfection, it is a treat with every bite.
My little happiness of the day is in a mixture of apples and pears. A little extra caramelized touch. Nothing else is needed. Except maybe a cup of coffee or a tea.
This fondant is also very easy to prepare. The ideal is to use a mandolin to make the thinnest slices of fruit possible. Pears and apples mix with the dough and seem to disappear during cooking.
Fondant apple, caramelized pear:
1 squeeze of lemon juice
60 + 125ml of water
Place the sugar, lemon juice and 60 ml of water in a saucepan. Bring to a boil and let caramelize.
Meanwhile, heat the remaining water. To book.
When the mixture has a nice caramel color, remove the pan from the heat.
Gradually pour in the hot water. Watch out for splashes.
Continue cooking for another minute.
This caramel can be stored at room temperature in a small jam jar.
4 pears (not too ripe)
2 tsp baking powder
3 to 4 tbsp liquid caramel
In a large bowl, combine sugar, flour and baking powder.
Add the eggs, then the milk and melted butter.
Preheat the oven to 200°C.
Peel the fruit and remove the seeds using an apple corer.
Cut the whole fruit with a mandolin, at the smallest notch.
Gradually mix the fruit with the dough. Alternate apples and pears so that the mixture is perfect.
Spread the caramel at the bottom of a 20/22 cm silicone mould, then pour the paste and the fruit over it.
Cook for 40/45 minutes.
Leave to cool completely then unmold by inverting the mold on a plate.
To finish: you will have far more caramel than you need for this cake. You can add a little when serving.
It can be kept for a very long time and will be ideal for preparing crème caramel or any other preparation requiring liquid caramel.
If your fruits are small, do not hesitate to add one more.
If you don’t have a mandolin, try to slice the fruit as thin as possible. It will be good too, but the slices will be more visible.