Pear and Cardamom Mini Cakes with Whipped Vanilla Ganache

Refined and aromatic, these Pear and Cardamom Mini Cakes with Whipped Vanilla Ganache offer a luxurious fusion of delicate spice and elegant presentation. Each individual cake features a moist cardamom-scented base topped with a glistening dome of pear gelée, surrounded by silky whipped white chocolate ganache. Finished with crisp garnishes, golden accents, and a subtle herbal touch, these patisserie-style treats are a perfect showpiece for sophisticated dessert tables or afternoon tea.

Why You’ll Love This Recipe

These mini cakes are the essence of elevated baking—blending the soft, floral sweetness of poached pear with the gentle warmth of cardamom and the creamy indulgence of white chocolate ganache. The glossy dome and precisely piped cream give them a professional appearance, while the layering of textures and flavors makes each bite memorable. Ideal for elegant events, seasonal entertaining, or when you want to bring high-end flair to your home baking repertoire.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cardamom cake base:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup milk

For the poached pear purée:

• 2 ripe pears, peeled and chopped
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cardamom
• 1 tablespoon lemon juice

For the pear gelée dome:

• 1/2 cup pear purée (from above)
• 1 tablespoon granulated sugar
• 1 teaspoon lemon juice
• 1 1/2 teaspoons gelatin powder
• 2 tablespoons water

For whipped vanilla ganache:

• 1/2 cup white chocolate, chopped
• 1/4 cup heavy cream (for melting)
• 1/4 cup cold heavy cream (for whipping)
• 1/2 teaspoon vanilla bean paste

For garnish:

• Mini vanilla cookies or crisp wafers
• Thin fresh pear slices
• Edible gold leaf
• Fresh thyme sprigs

Directions

Make the pear purée:

1. In a small saucepan, combine chopped pears, sugar, lemon juice, and cardamom. Simmer over medium heat until the pears are soft, about 8–10 minutes.
2. Blend the mixture until smooth. Let cool completely. Reserve 1/2 cup for the gelée.

Prepare the gelée domes:
3. Bloom gelatin in 2 tablespoons of water for 5 minutes.
4. In a saucepan, warm the 1/2 cup reserved pear purée with sugar and lemon juice. Stir in the bloomed gelatin until fully dissolved.
5. Pour into small silicone dome molds. Freeze for several hours or until fully set.

Make the cardamom cake base:
6. Preheat the oven to 350°F (175°C). Grease or line mini cake rings or silicone tart molds.
7. Cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
8. Sift together the flour, baking powder, salt, and ground cardamom.
9. Add the dry ingredients to the wet mixture alternately with milk, mixing until smooth.
10. Divide the batter among molds and bake for 15–17 minutes, or until a toothpick inserted comes out clean. Cool completely.

Prepare the whipped ganache:
11. Heat 1/4 cup of heavy cream and pour over chopped white chocolate. Stir until smooth. Chill until cold (about 30 minutes).
12. Add the cold cream and vanilla bean paste. Whip with an electric mixer until light and fluffy. Do not overwhip.

Assemble the mini cakes:
13. Unmold the frozen gelée domes and place one atop each cooled cake base.
14. Pipe the whipped ganache decoratively around the dome using a star or petal tip.
15. Garnish with a mini cookie, a fresh pear slice, a small thyme sprig, and touches of edible gold leaf.
16. Chill for 10–15 minutes before serving.

Servings and timing

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Servings: 6 mini cakes
• Calories: Approximately 310 kcal per cake

Variations

• Spiced Upgrade: Add a pinch of cinnamon or ground ginger to the cake batter for added warmth.
• Citrus Note: Add orange zest to the ganache for a citrus-floral contrast.
• Almond Twist: Replace some of the flour with ground almonds for nuttiness.
• Non-Gelatin Option: Use agar-agar for a vegetarian-friendly gelée substitute.
• Berry Glaze: Swap pear for poached apple or berry purée for seasonal adaptations.

storage/reheating

These mini cakes can be stored in an airtight container in the refrigerator for up to 2 days. Serve chilled or bring to room temperature before serving. Avoid freezing once assembled, as the ganache and gelée may lose texture upon thawing.

FAQs

Can I use canned pears for the purée?

Yes, just be sure to drain them well and adjust the sugar to taste, as canned pears may be sweeter.

How do I achieve a smooth, shiny gelée dome?

Freeze the gelée in silicone molds and unmold while frozen to keep their shape and gloss. Let them defrost gently on the cake.

What kind of white chocolate is best for ganache?

Use high-quality white chocolate with cocoa butter (not compound white chocolate) for the smoothest, creamiest result.

Can I use a piping bag for the ganache?

Yes, a piping bag with a decorative tip (like a star or French tip) creates a refined look around the dome.

Can I make the cakes ahead of time?

You can bake and freeze the cake bases in advance. Assemble with fresh gelée and ganache before serving.

Do I need to use gold leaf?

No, it’s optional for presentation. You can use gold dust or omit it entirely.

What molds work best for the gelée?

Silicone dome molds (1.5–2 inches wide) create a perfect topping for these small cakes.

Can I serve them warm?

These cakes are best served chilled to preserve the ganache and gelée texture.

Can I make these as full-size cakes?

Yes, scale the recipe accordingly and assemble with a larger gelée and piped ganache border.

What drinks pair well with these mini cakes?

Serve with white tea, chamomile, sparkling wine, or a light dessert wine to complement the delicate flavors.

Conclusion

Pear and Cardamom Mini Cakes with Whipped Vanilla Ganache are a stunning blend of fine pastry technique and natural flavor. With their aromatic sponge, fruit-forward gelée, and delicate cream, they offer a perfectly balanced dessert in both flavor and visual appeal. Ideal for upscale events or refined home baking, these mini masterpieces bring poise, polish, and a touch of golden indulgence to any table.

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