5 eggs, separated
½ cup birch sugar (xylitol)
¼ cup whisky
1 tsp wanilla syrup
2 cups finely ground walnuts
¼ cup buckwheat or millet flour
pinch of salt
1 teaspoon of baking powder
½ cup walnut oil
burnt white chocolate and dried pears cream
2 bars of dark chocolate (7 oz.)
1 cup dried pears
1 cup heavy cream
1 tablespoon butter
pinch of salt

Last year when we were preparing presents for our clients, my friend Gosia, found a white chocolate pear cream. I did not have a chance to try it, and while reading the list of ingredients we found out that there was about 45% of the sugar in a jar. Well it inspired me to make my own version of the cream, with a minimal quantity of sugar. As it is with me recently, I am in a mood of making creams. I have ready some delicious milk jam or dulce de leche, salted caramel cream, a new version of nutella and this wonderful burnt white chocolate and pears cream. The white chocolate and pear cream was used for the wonderful walnut cake. A quite easy cake,  just walnut and buckwheat flour, whisky, eggs, birch sugar and walnut oil. And the cream, and walnuts in caramel and the fleur de sel flakes. I found myself in heaven.


Split the eggs. Beat the egg whites until stiff and put them aside. Beat the egg yolks with birch sugar, vanilla, salt  and whisky until  pale and trippled in volume. Add the ground hazelnuts, flour and baking powder to the beaten yolks. Mix thoroughly, scraping down the batter from the sides of the bowl. Mix in walnut oil. At the end, add gently the beaten egg whites in 3 portions. Put the batter into a well buttered cake pan and bake in a preheated oven at 375 degrees F for about 45-45 minutes, until a skewer inserted into the cake comes out clean. When the cake has cooled down, cut it in half horizontally, sprinkle the cake with the vanilla whisky syrup, and smear with the cream of burnt white chocolate and pears. Adorn with walnuts in caramel and sprinkle with fleur de sel.

burnt white chocolate and dried pears cream
Break the white chocolate into pieces, put the chocolate into a heatproof pan together with the dried pears. Bake  in the oven heated to 325 degrees F for about 20 minutes, until the chocolate will turn brown. Heat the cream in the pan, add the burnt chocolate and pears and cook until the pears get soft and mushy. Add the butter and mix well. Blend with a hand held blender until smooth. Let it cool before using.

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