Pear in caramel - jelly-fruit layer for cake

If there are blanks in the freezer in the form of a pear in salted caramel and biscuit cakes , then it will not be difficult to assemble and get a delicious homemade cake. I really like to set off the taste of sweet caramel with a little salt. The taste of such a jelly-fruit layer stands out very clearly against the background of the finished cake. But you can not add the salt prescribed by the recipe to the caramel. After all, it is your taste and desire. A step-by-step recipe with a photo demonstrates how quickly and easily a pear in caramel is prepared - an unusual and very tasty fruit jelly layer for a cake.

We will need:

• 1 serving of salted caramel ;
• 280 grams of peeled pears without a core;
• 8 grams of gelatin.

How to cook pears in caramel for a layer of biscuit cake

Soak the gelatin strips in very cold water. It is better if the water is with pieces of ice.

We prepare salted caramel according to the recipe indicated in the ingredients and, without removing it from the heat, introduce small pieces of pear. Be sure to let the whole mass boil for about a minute and only then remove it from the heat. As soon as the temperature of the mixture has dropped just below 85 ° C, dissolve the gelatin sheets in caramel. Only, and this is a must !!!, they need to be well squeezed out of the water.

Now it remains just to form a fruit-jelly cake layer. To do this, we cover the bottom of the mold with a film and put it on a wooden board. We shift caramel with a pear into it and put it in the freezer for 6-7 hours. When the jelly layer freezes well, it will be easy to remove it from the mold and remove the film. And then, you can transfer and lay on the intermediate cake in the cake.

As you can see, the pear in caramel is prepared very simply and the recipe for making such an unusual and tasty cake layer will come in handy for the hostess who wants to delight and surprise home and guests with mouth-watering and original homemade cakes .