Caramel pear mousse cake 🍐 Dairy-free, Gluten-free, Refined sugar free, Paleo

An interesting recipe for caramel-pear mousse cake. Healthy ingredients and the pleasant combination of flavors will make it a real hit on your party table.
#dairyfree #glutenfree #paleo #moussecake
0:00 Introduction
0:37 Caramel sauce
1:38 Pear jelly
3:04 Almond sponge cake
4:17 Caramel-pear mousse
5:45 Assembling the cake
6:29 Chocolate mousse
7:32 Bon appetit!
☝My measuring cup = 200ml
Ingredients:
(for a cake with a diameter of 18-20 cm)
For the almond sponge cake:
1 cup (70 g) almond flour
30 g coconut sugar
2 eggs
For the pear jelly:
2 medium sized pears
1/4 cup (50 ml) water
1 tblsp lemon juice
1 tblsp honey
star anise
2 sheets (or 4-5 g) gelatin* (based on 200 ml of liquid)
For the caramel-cream pear mousse:
1 cup (200 ml) coconut milk
1/4 cup (40 g) coconut sugar
2 egg yolks
1/2 vanilla pod, or 1 tsp. vanilla extract or vanillin
1 cup (200 ml) coconut cream**
2 medium sized pears
3 sheets (or 6-7.5 g) gelatin* (based on 300 ml of liquid)
For chocolate cream:
1 cup (200 ml) coconut cream**
100 g of any bitter or dark chocolate (with honey, coconut sugar, sugar-free, etc.)
* - when measuring the required amount of gelatin, refer to the instructions on the package, because gelatin varies in strength (bloom). Select the required amount based on the volume of liquid being jelled.
** - the jar of coconut cream should be placed in the refrigerator without shaking for 4-5 days so that the thick cream settles on the top.
Method
1. Almond sponge cake.
In a bowl, beat eggs and coconut sugar until light and fluffy. Gradually add almond flour. Bake at 350°F for about 18-20 minutes until the toothpick comes out clean.
2. Pear jelly.
Peel the pears and cut into small cubes.
In a saucepan, mix pears, water, honey, lemon juice and star anise.
Cook for 5-7 minutes until the pear becomes soft.
Remove the saucepan from the heat and after a minute (the pear and syrup should be hot, about 60-70°C) add gelatin.
Pour into a mold smaller than the cake and refrigerate for 3-4 hours.
3. Caramel-pear mousse.
Caramel sauce.
Combine coconut milk and coconut sugar in a saucepan and cook over medium heat for 15 minutes. Add vanilla and cook for another 5 minutes. Add part of the hot mass to the two yolks, mix and return to the saucepan. Stirring, simmer over low heat for another 5-7 minutes until thickened. Strain and put in the refrigerator.
Whip the coconut cream in a bowl, add the cooled caramel sauce, and beat everything together again.
Peel the pears and puree them in a blender. You should get 300 ml of puree. Heat about 1/3 of the puree to 60-70°C and dissolve gelatin in this puree. Mix with the remaining puree.
Combine pear puree and caramel-coconut cream mix. Mix well.
4. Chocolate mousse.
Whip the cream, melt the chocolate, combine the cream and chocolate, heat slightly so that the cream is more runny.
5. Assembling the cake
Assemble in a ring, cover the side with acetate tape. Place jelly on the sponge cake, then pour in the mousse. Place in the refrigerator for 2-3 hours.
Pour chocolate mousse onto the cooled mousse and refrigerate until completely set, at least 3-4 hours.
Bon appetit!
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