Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pear and Cardamom Mini Cakes with Whipped Vanilla Ganache

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Mari
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 6 mini cakes
  • Category: Dessert, Mini Cakes
  • Method: Baked, Assembled
  • Cuisine: Modern European, Fusion
  • Diet: Vegetarian

Description

Pear and Cardamom Mini Cakes are luxurious dome-topped pastries featuring soft spiced sponge, silky whipped vanilla ganache, and pear gelée. These elegant mini cakes are perfect for refined tea service or plated desserts, garnished with golden touches and herbal accents.

Ingredients

For the Cardamom Cake Base:

  • 3/4 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 tsp ground cardamom

  • 1/4 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1 egg

  • 1/2 tsp vanilla extract

  • 1/4 cup milk

For the Poached Pear Purée:

  • 2 ripe pears, peeled and chopped

  • 1 tbsp sugar

  • 1/4 tsp ground cardamom

  • 1 tbsp lemon juice

For the Pear Gelée Dome:

  • 1/2 cup pear purée (from above)

  • 1 tbsp sugar

  • 1 tsp lemon juice

  • 1 1/2 tsp gelatin powder

  • 2 tbsp water

For the 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 tsp vanilla bean paste

For Garnish:

 

  • Mini vanilla cookies or crisp wafers

  • Thin pear slices

  • Edible gold leaf

  • Fresh thyme sprigs

Instructions

  1. Make the Pear Purée: In a saucepan, combine chopped pears, sugar, cardamom, and lemon juice. Simmer 8–10 minutes until soft. Blend until smooth and cool completely.

  2. Prepare the Gelée: Bloom gelatin in water for 5 minutes. Heat 1/2 cup of the pear purée with sugar and lemon juice, stir in bloomed gelatin until dissolved. Pour into small dome molds and freeze until solid.

  3. Make the Cake Base: Preheat oven to 350°F (175°C). Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add sifted dry ingredients and milk; mix until smooth.
    Divide batter into greased mini cake rings or tart molds. Bake 15–17 minutes. Cool fully.

  4. Make the Ganache: Heat 1/4 cup cream and pour over chopped white chocolate. Stir until smooth and chill. Once cold, whip with remaining cream and vanilla paste until fluffy.

  5. Assemble: Unmold pear gelée domes and place each on a mini cake base. Pipe whipped ganache in elegant swirls around each dome.

  6. Garnish: Decorate with mini cookies or wafers, fresh pear slices, thyme sprigs, and edible gold leaf. Chill before serving.

Notes

  • You can make all components ahead and assemble just before serving.

  • Use poached or canned pears for a shortcut.

 

  • Mini bundt or tart pans work beautifully for shaping the bases.

Find it online: https://homelandflavors.com/pear-and-cardamom-mini-cakes-with-whipped-vanilla-ganache/