Chai Spiced Pear Cake with Salted Caramel Mascarpone Tips, FAQ & printable recipe

Tips for success

Chill the pears in their syrup until fully cool before you slice them. The syrup soaks into the fruit as it cools, which gives the pear slices a deeper flavor and a glossy surface when they go on top of the cake. Pat them dry before arranging so the fan holds its shape.

Warm the salted caramel sauce in short bursts, stirring between each one. A smooth, pourable sauce coats the sides evenly, while an overheated one thins out and runs off the cake. Let the drizzle sit for a few minutes so it sets slightly before you add the garnish on top.

Variations

• Semisweet Chocolate Garnish: Replace the milk chocolate with a semisweet bar for a deeper, less sweet garnish. Grate it over the box grater as the video shows, and keep the curls cold until you scatter them over the cake for the cleanest look.
• Walnut Crunch: Use toasted walnut halves and chopped walnuts in place of the pecans. The walnuts bring a slightly more bitter note that pairs well with the star anise, while keeping the same toasted crunch on top of the caramel.
• Bartlett Pear Version: Choose Bartlett pears for a softer, juicier fruit. Poach them for a shorter time, checking with a knife often, so the slices keep their shape and still fan out neatly across the top of the cake.
• Extra Caramel Drip: Pour a little more warm salted caramel over the top and let it run down the sides more heavily. Chill the cake briefly before slicing so the drips set and hold their glossy finish on each slice.

Storage and make-ahead

Fridge

Store the covered cake in the refrigerator for up to three days, keeping it away from strong odors.

Keep the finished cake covered in the refrigerator, because the mascarpone cream and the pears need to stay cold. Use a cake carrier or loosely cover the cake with a dome so the caramel and garnish are not crushed. Slice only what you plan to serve and keep the rest whole, since cut edges dry out faster.

Remove the cake from the refrigerator about 15 minutes before serving so the cream softens slightly and the flavors come forward. Discard any cake that has been left out at room temperature for more than two hours, and do not return it to the refrigerator once it has been out that long.

You can prepare most components a day in advance and assemble the cake shortly before serving. Poach the pears and chill them in their syrup, then drain and slice them on the day you build the cake. Make the mascarpone cream and keep it covered in the refrigerator until you spread it.

The chai spiced cake layers can be prepared ahead, as the recipe assumes. Grate the chocolate and toast the pecans a few hours before serving and store them in airtight containers at room temperature. Assemble the cake, add the caramel and garnish, and chill it until it is time to slice.

Serving ideas

Serve each slice on a small plate with a spoonful of the caramel that has pooled around the base, and add a few pear wedges and pecans on the side.

The contrast between the smooth mascarpone, the tender pears and the crisp pecans gives every bite a clear texture. Offer the cake after a meal, or with coffee or hot tea that echoes the chai spices.

For a gathering, set the cake on a cake stand at the center of the table and let guests cut their own slices. Place the grated chocolate and whole pecans in small bowls nearby so guests can add extra garnish.

Keep a hot, dry knife on hand and wipe it between slices so the layers stay clean and the filling looks neat on each plate.

Frequently asked questions

Recipe card

Chai Spiced Pear Cake with Salted Caramel Mascarpone

Prep 40 minCook 25 minRest 1 hTotal 2 h 5 minServes 12

Ingredients

• 3 firm ripe pears, such as Bosc or Anjou, peeled, halved and cored
• 2 star anise pods
• 2 cinnamon sticks
• 1/2 cup granulated sugar
• 2 chai spiced cake layers, store-bought or made ahead
• 16 oz mascarpone cheese, softened
• 1/3 cup confectioners' sugar
• 1 cup salted caramel sauce, store-bought or made ahead
• 1 milk chocolate bar, for grating
• 1 cup pecan halves, toasted and divided

Instructions

1. Lay out the whole pears, star anise, cinnamon sticks and pecans on the board. Slice one pear into thin wedges with a chef's knife, and coarsely chop the pecans. Keep the wedges covered so they do not darken before they are used.
2. Combine the sugar, star anise, cinnamon sticks and 2 cups of water in a medium saucepan. Bring to a simmer, add the halved pears and cook gently until tender when pierced. Cool the pears in the syrup.
3. Grate the milk chocolate bar over a box grater, letting the delicate curls and shavings fall onto the board. Set them aside for the garnish.
4. Beat the softened mascarpone with the confectioners' sugar until smooth and pale. Keep the cream cool until you spread it between the layers.
5. Place the first cake layer on a plate or board. Spread an even coat of mascarpone cream over the top, then add the second layer and spread the cream over the top and sides in a smooth, pale coat.
6. Drain the poached pears and slice them. Arrange the slices on top of the cake in a fan shape, overlapping slightly so they look glossy and caramel-brown on top.
7. Warm the salted caramel sauce until pourable. Drizzle it generously over the top of the cake so it pools and runs down the sides in drips.
8. Scatter the grated chocolate curls, the chopped pecans, the toasted whole pecans and the reserved pear wedges over the cake. Chill briefly, then slice to reveal the moist, layered interior.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

6 g

Carbohydrates

56 g

Fat

30 g

Fiber

3 g

Sugar

44 g

Sodium

260 mg

Automatic estimate from the ingredient list, not laboratory-verified.