Pear and Cocoa Blancmange-style Okara Cake

Name: Pear and Cocoa Blancmange-style Okara Cake
Cuisine: American
Ingredients: 200 grams undrained; 100 grams after draining for 3+ hours Drained whole milk plain yogurt; 90 ml Pear syrup; 15 grams Condensed milk; 30 grams Sugar; 1 pinch Salt; 100 grams Fresh okara; 15 grams Almond flour; 1 tsp Cointreau or other fragrant liqueur or brandy; 100 grams Pear compote -or canned pears; 25 grams ＊Cake flour; 12 grams ＊Pure cocoa powder; 1/2 tsp ＊Baking powder

cookpad.japan @cookpad_jp

I wanted to make an okara cake with cocoa flavor that had the texture of blancmange. Then I encountered a wonderful recipe for pear compote, and added that too.

Mix well in Step 2 to make a smooth batter. It's a moist and soft set mousse-like cake. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by tearstar

I wanted to make an okara cake with cocoa flavor that had the texture of blancmange. Then I encountered a wonderful recipe for pear compote, and added that too.

Mix well in Step 2 to make a smooth batter. It's a moist and soft set mousse-like cake. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by tearstar

cookpad.japan @cookpad_jp

I wanted to make an okara cake with cocoa flavor that had the texture of blancmange. Then I encountered a wonderful recipe for pear compote, and added that too.

Mix well in Step 2 to make a smooth batter. It's a moist and soft set mousse-like cake. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by tearstar

I wanted to make an okara cake with cocoa flavor that had the texture of blancmange. Then I encountered a wonderful recipe for pear compote, and added that too.

Mix well in Step 2 to make a smooth batter. It's a moist and soft set mousse-like cake. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by tearstar

Saved

Ingredients

200 gramsundrained; 100 grams after draining for 3+ hours Drained whole milk plain yogurt
90 mlPear syrup
15 gramsCondensed milk
30 gramsSugar
1 pinchSalt
100 gramsFresh okara
15 gramsAlmond flour
1 tspCointreau or other fragrant liqueur or brandy
100 gramsPear compote -or canned pears
25 grams＊Cake flour
12 grams＊Pure cocoa powder
1/2 tsp＊Baking powder

Saved

Steps

1

Drain the pears well in a sieve or colander. Slice half the pears into 5 mm wedges (about 10 slices), and cut the rest up into 1 cm or smaller dice. Sift the ＊ ingredients twice.
2

Put all the ingredients except for the pears and the＊ dry ingredients in a bowl in the order listed, and mix well with a whisk between additions.
3

Add the ＊ dry ingredient, and mix with a rubber spatula until smooth. Add the diced pears. Rest the batter in the refrigerator for 30 minutes.
4

Preheat the oven to 355°F/180°C.
5

Take the batter out of the refrigerator and mix lightly. Pour into a parchment paper lined cake mold.
6

Layer the sliced pears on top and put into the oven immediately (before the pear slices sink) and bake for 40 to 45 minutes.
7

Take the cake out of the mold and cool on a rack. Chill in the refrigerator to firm up the cake.
8

In half a day or overnight, the cake will set. Slice to serve.
9

Variation: I added all the pears to the batter. This was easy and delicious.