Today began as a rough day. We woke up this morning to no internet connection. Like I said, rough. And so as I’m typing this five hours later, I’m still hoping that the internet will miraculously bounce back and grace us with its presence. It’s probably ridiculous how much we rely on technology but we can’t help it. It’s a major part of both of our worlds and when we don’t have it, we tend to go a little crazy.
Silly, I know.
But moving on. This cake. I have so many pears in my refrigerator right now, you’d never believe it. My parent’s pear trees produced an abundance this year and we are enjoying them to their fullest. I made this cake for a dinner we had with A’s parents recently and we loved it. As with most cakes, it’s best served the day after or at least after several hours of refrigeration. If you’ve never had Rumchata, you poor thing. Seriously, I didn’t know what I was missing. We’ve made Rumchata mudslides, Rumchata Russians (if that’s a thing) and mixed it into creams for cake. And a little goes a long way.
A lot goes a long way too.
Have a great day and thanks for reading!
p.s. Rumchata = Rum + Horchata (in case you’re wondering)
PEAR CAKE WITH RUMCHATA MASCARPONE CREAM
2 c flour
1/4 c cornstarch
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 tsp cardamom
1 c sugar
2 tsp vanilla extract
1 1/4 c buttermilk
4 oz white chocolate, chopped
2-3 pears, chopped
4 oz mascarpone cheese
1 c heavy whipping cream
1/4 c sugar
2 T Rumchata
Sift flour, cornstarch, baking soda, baking powder, salt and cardamom together in a bowl.
In a large bowl, cream together butter and sugar. Then add eggs in, one at a time. Whisk for 2 minutes. Add in vanilla and mix. Whisk flour into butter mixture, alternately adding in buttermilk until fully combined. Fold in chocolate and pears.
Pour into two 9” pans lined with greased parchment paper (Parchment paper only needs to cover the bottom of the pans). Bake in 350F oven for 25-30 minutes and until toothpick inserted into center of cakes comes out clean. Cool completely.
Whisk together mascarpone, cream, sugar and Rumchata until stiff peaks form. Refrigerate until ready to use.
Layer cake on the bottom of a cake platter. Spoon half of cream on top and spread. Top with second cake layer, then remainder of cream. Sprinkle a dash of cardamom on top (optional).