Pear and Caramel Cake with Cream Cheese Whipped Cream | RICARDO

Ingredients

• ¾ cup (95 g) graham cracker crumbs
• ¼ cup (40 g) buckwheat flour (see note)
• 3 tbsp unsalted butter, melted
• 1 tbsp sugar
• ¼ tsp salt
• ⅓ cup (75 ml) maple syrup
• 5 pears, ripe but firm, peeled, cored and diced
• 1 tsp gelatin
• 4 tsp (20 ml) cold water
• 1 cup (250 ml) 35% whipping cream
• ½ cup (125 ml) dulce de leche
• 2 oz (55 g) dark chocolate, melted and cooled
• 1 block (250 g) cream cheese, softened
• ¼ cup (55 g) sugar
• ½ tsp (2.5 ml) sweet clover extract (see note) or vanilla