Polish Pear Cake?

For my friend's birthday, we bought her a Pear Cake from a Polish Bakery. The outside of the cake was surrounded by lady fingers, and the inside of the cake was a layered-yellow cake with pear jelly. On the top of the cake were pear halves. Does anyone have a recipe for this cake???
Polish Pear Cake?
I've been doing research and found the kind of cake you're talking about here:



http://www.polana.com/product/10/24



In looking for an exact recipe, all I could find was one in Chinese here:



http://pinkyfantasy.spaces.live.com/blog...



So then....I found a good recipe for you, but it calls for raspberries...maybe you could just replace the raspberries with pears and go from there....here's the recipe...I will list the link under "sources" below...hope some of this helps you!!!!!



Fauchon Berry Charlotte Cake

Florian Bellanger

Makes one 8-inch round cake



INGREDIENTS





Ladyfinger Biscuit



? 3 egg yolks

? 4 tablespoons granulated sugar

? 2 egg whites

? ? cup all-purpose flour

? 1 baking sheet tray

? 1 cake ring - 8 inches diameter, 1 ? inches high

Raspberry Syrup



? 1 cup water

? ? cup granulated sugar

? ? cup raspberry puree

Italian Meringue



? 3 tablespoons egg whites

? 1/3 cup granulated sugar

? 1 ? teaspoons water

Raspberry Mousse



? 3 gelatin sheets

? ? cup raspberry puree

? 2 teaspoons lemon juice

? ? cup heavy cream, whipped to soft peaks



DIRECTIONS

Preheat oven to 350° F.

In a mixing bowl, whisk egg yolks and ? of the granulated sugar, until the mixture is a light yellow color. Set aside.



In an electric mixer, whisk egg whites and the remaining ? of the granulated sugar, until stiff peaks form. Using a rubber spatula, gently fold the egg yolks/sugar mixture into the egg whites until combined. Then gently fold in all-purpose flour and stir until combined.



Spread this mixture on a baking sheet lined with parchment paper (about ?-inch thick) and bake in 350° F oven for about 12 minutes. After baking, allow the ladyfinger biscuit to cool on a wire rack, and then carefully remove the biscuit from the baking sheet.



In a saucepan, bring the water and sugar to a simmer. Remove from heat and whisk in the raspberry puree. Allow to cool.



Place the cake ring on a baking sheet lined with parchment paper or aluminum foil. Cut a 1 ?-wide strip lengthwise (equal to the height of the cake ring) and place it around the inside of the ring. Cut out a 7-inch round. When the raspberry syrup is at room temperature, brush the round ladyfinger biscuit with the syrup and place it on the bottom of the ring. Keep the cake ring with the ladyfingers in the refrigerator until you are ready to assemble the cake.



Raspberry Mousse (made with Italian Meringue)



In a mixing bowl, whisk the egg whites until stiff peaks form. Using a small saucepan and a candy thermometer, boil the sugar and water until the mixture reaches 250° F. Remove from heat, then while whisking continuously, slowly add the mixture to the whipped egg whites. Continue to whisk until the mixture has cooled down to room temperature. Set aside at room temperature. (Note: You can make this meringue by hand since the quantity is so small.)



Soak the gelatin in cold water for about 3 minutes. Drain and squeeze out the water from the gelatin. In a saucepan, lightly warm raspberry puree and lemon juice, then whisk in the gelatin until combined. Remove from heat and allow the mixture to cool until it reaches room temperature. Gently fold in the whipped cream, stir until combined; then fold in the Italian meringue and stir until combined.



Assembling the Charlotte Cake

1 cup fresh raspberries

Fresh seasonal berries for garnish



Remove the cake ring with the ladyfingers from the refrigerator. Fill half of this ring with raspberry mousse and then cover the mousse with 1 cup of fresh raspberries spread evenly. Fill up the ring with the remaining mousse, refrigerate the cake for 2 hours.



Transfer the cake ring to a serving plate. Carefully remove the cake ring before decorating the cake with assorted seasonal fresh berries (strawberries, raspberries, blueberries or blackberries).
Reply:Pear Cake



Absolutely the most delicious, moist cake ever with a decadent topping. Very simple to make and mmmmmmmmmm!!!



12 servings 1 cake

1? hours 15 min prep

CAKE

1 cup white sugar

1 cup brown sugar

3 eggs, beaten

3/4 cup milk

2 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

4 cups raw diced pears

TOPPING

1/2 cup brown sugar

1/4 cup milk

1/4 lb butter





Cake:.

Mix all cake ingredients by hand in order given.

Pour in a greased 9 x 13 inch pan or springform pan.

Bake at 350 degrees for 45 minutes and remove.

Topping:.

In saucepan mix all ingredients and bring to a slow boil for 3 minutes.

Pour over cake and return to oven for 4 minutes.
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