Recipe: Goat's curd cake with poached brown sugar pears Recipe
What do you get when you combine your love of cheesecake with top-notch goat’s curd? This creamy and smooth spin on a classic dessert!
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Cooking tools:
- Springform pan
- Hand mixer
- Sifter
- Cooling rack
- Skewer
- Oven
- Stove
- Mixing bowl
- Saucepan
- Wooden spoon
- Slotted spoon
- Spoon
- Chef's knife
- Cutting board
- Serving platter
- Plate
Ingredients
- 250g unsalted butter, room temperature, chopped, plus extra for greasing
- 400g plain flour, plus extra for dusting
- 250g caster sugar
- 8 eggs
- 1/3 cup milk
- 2 tsp vanilla extract
- 1 tsp cinnamon powder
- 3 tsp baking powder
- 450g goat’s curd
- 250g sour cream
- Poached brown sugar pears
- 1 vanilla bean, halved lengthways, seeds scraped
- 2 cinnamon sticks
- ¼ tsp ground nutmeg
- 2 cups firmly packed brown sugar
- 6 Packham or beurre bosc pears, peeled
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