Remove the peel from the pears and leave their stalks. In a saucepan, add the water, brown sugar, lemon zest and brandy to boil for 1'-2' till the sugar has melted. Place the pears in a low heat for 2’, remove with a spoonful and allow to cool.

Then place all the cake ingredients together in the mixer bucket and beat with the wing for 2'-3' at medium speed. Divide the cake mixture into 4 shapes or circles 18cm in diameter and 5cm high. Bake at 180 °C for 25'-30'.

Fore the cream

Prepare the toffee caramel cream ie whisk in the mixer all together for 2' at medium speed.

Moulding

When the caramel cakes have cooled, remove them from the molds or crumbs, cut them into three pieces each and fill them with caramel cream. At four points over the center of the cake, whip the cream and place from a pear. Fill around the cake with curd cake, Nibs de cacao Eurocao and decorate by first pouring the pears with Caramel gel fruigel.