Pain de Gênes with Pear Jelly | Easy Pear & Almond Cake to Make at Home

For this pear & marzipan dessert, I used a silicone mould. So, I would like to mention that buying a good quality silicone mould is a great investment. By the way, they cost about 30-50 $. This type of silicone mould, mine is Pavoni (oh, this video is not sponsored or anything) is resistant from -40 ° C to +250 ° C, so unless you cut it with some scissors, you have it for a lifetime. Besides, sometimes a silicone mould improves the design of a cake. Imagine this cake in a rectangular baking tin topped with some jam. Not as appetizing, right? Enjoy!

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I used 3D Pavoni LOUVRE Silicon Mould

● Pear Jelly

Pear Gel

300g pear purée
15g granulated sugar
3g kappa powder
10g lemon juice

Baked Pears

200g pear, diced
15g extra virgin olive oil
30g panela sugar

Final Mix

baked pears
pear gel
200g fresh pear, diced
205g lemon juice

● Pain de Gênes

163g almond paste
1 ½ egg (75g)
30g pastry flour
38g melted butter
½ pear, sliced

● Assembly

neutral glaze
fresh pears
silver leaf

I bake you!

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