Pear, Cereal Milk & Ginger Layer Cake

A slice of all things delicious. Comforting spicy ginger cake, caramel pear compote and a sweet cereal milk infused pastry cream which is whipped up with mascarpone. Yes, this cake takes 2 days to make and then an overnight set in the fridge, but it is so worth it. It’s quite a soft slice so it needs that chilling time in the fridge and to be handled with care when removing from the tin. I’ve used a Pullman Loaf Tin to build the layers because it’s got lovely straight high sides. Cut the slices with a hot knife for a clean cut, wiping your knife clean after each cut.

This layer cake reminds me of a tiramisu simply because it’s one of those desserts that you can eat so easily because it’s soft, sweet and light. All the flavours meld together to create the perfect spiced, creamy, caramelly bite.

Ingredients - makes one 22.5cm x 10cm Pullman Loaf Tin (serves 8)
Notes: For this recipe you will need a 22.5cmx10cm Pullman Loaf Tin (or a similar sized straight edged loaf tin) and a 9x12inch baking tray, or an American quarter sheet pan. This cake is a three day process. It is quite soft, which makes it a great bite, but it really needs the overnight chill to ensure it has set enough to serve neat slices.

Cereal Milk Mascarpone Cream:
250ml whole milk, plus more to top up
30g cornflakes
60g egg yolk
60g soft dark brown sugar
10g custard powder
15g cornflour
30g unsalted butter 
250g mascarpone

Caramel Pear Compote:
300g peeled & diced pear
50g caster sugar
15g unsalted butter
45g water

Ginger cake: recipe from Waitrose
200g plain flour
2 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
1/2 tsp salt
100g unsalted butter
100g treacle
100g golden syrup
100g soft dark brown sugar
200ml whole milk
1 egg

Day One:
To make the cereal milk mascarpone cream:
Place the milk and cornflakes into a bowl and cover. Place into the fridge and leave to infuse for at least 3 hours.
Strain the milk into a saucepan, keeping the cornflakes to one side, and top it up with milk to bring it back to 250ml. Add half of the sugar into the milk and bring to a simmer. Meanwhile, whisk the egg yolks, remaining sugar, cornflour and custard powder together in a bowl. Gradually pour a third of the hot milk over the yolks while whisking. Pour the egg yolk mixture into the pan, along with the remaining milk, and whisk together. Place over medium heat while whisking until it starts to bubble and thicken. Continue to cook it for 1-2 minutes. Remove from the heat and whisk in the butter and 60g of the soaked cornflakes. Spoon the pastry cream into a container and place clingfilm on the surface. Refrigerate overnight.

To make the caramel pear compote:
Place the sugar into a saucepan over medium heat. Cook the sugar until it starts to melt and caramelize. Move any un-melted sugar into the melted parts until it is a uniform golden caramel. Take it off the heat and add in the butter. Add in the diced pear and stir it into the caramel to coat. Add in the water and return the pan to the heat. Simmer the pears until they are soft enough to mash down with a fork. Once mashed, continue to cook until almost all of the liquid has evaporated. Transfer the pear compote into a small cylindrical container and blend until smooth using a hand blender. If you don’t have one, you could also do this in a small food processor. Cover and refrigerate until cold.

To make the ginger cake:
Pre-heat the oven to 170°C. Grease and line a 9x12inch baking tray (quarter sheet.) Melt the treacle, golden syrup and sugar together in a saucepan until it’s smooth and isn’t grainy anymore. Remove from the heat and add in the milk. Mix together the flour, bicarbonate of soda, spices and salt in a mixing bowl. Using your fingertips, rub in the butter until it resembles breadcrumbs. You should have no large lumps of butter. Add half of the melted ingredients to the mixing bowl and stir to combine. Mix in the egg. Lastly, mix in the remaining melted ingredients. Pour the batter into your prepared baking tray. Bake for 15-20 minutes until it springs back when lightly pressed in the middle, or a skewer comes out clean. Leave to cool completely before wrapping and refrigerating overnight.

Day Two - Assembly:
To build the layer cake, demould the ginger cake from the tray and cut two rectangles from it to fit exactly in your pullman loaf tin. Slice these sponges in half vertically so you have four thin layers of sponge.

Place the cereal milk pastry cream and mascarpone into the bowl of a stand mixer fitted with the whisk attachment. Whisk until light and fluffy. Portion the cream into three pots, one for each layer. Weigh each one to ensure that all the layers are even. Do the same with the pear compote and portion it into three pots.

Line your pullman loaf with baking paper. If you need to, grease it very slightly so your paper doesn’t move. Place one of the layers of sponge in the bottom. Spread over a portion of the pear compote followed by a portion of the cream. Repeat the process so you have three layers of sponge and filling, finishing with the last layer of sponge. Make sure to press down each sponge so that the layers are neat and level. Cover and leave to set in the fridge overnight.

Once set; carefully demould, slice and serve.