Vanilla cake with poached pears

Q: How to store vanilla and pear cake?

This cake can be kept in the refrigerator in an airtight container for up to 4 to 5 days due to the presence of pears. Wrap it carefully in cling film to maintain its moistness. Remove it from the refrigerator 30 minutes before serving to allow it to regain its optimal texture, and enjoy it with a good cup of tea or Valrhona hot chocolate.

Q: Can pears be replaced with other fruits?

Apples, bananas, berries, ...You can substitute apples or bananas for the pears, as they offer a similar texture. Berries like raspberries and blueberries add a pleasant tartness. Be sure to adjust the baking time slightly depending on the water content of the fruit you choose to keep your cake moist.

Q: How to perfectly poach pears?

Choose firm pears and prepare a fragrant syrup with water and sugar. Cook the pears over low heat in the simmering liquid for 15 to 20 minutes until tender. Check for doneness with the tip of a knife and let them cool in the syrup to absorb the flavors.

Q: What if the icing is too thick?

Gradually add a few drops of water until you reach the desired consistency. Gently warm the mixture to thin it out. Blend carefully until smooth and homogeneous, perfect for evenly coating your pear cake.

Q: Can this cake be prepared in advance?

You can plan ahead by preparing the batter the day before and keeping it chilled before baking. The fully baked cake is perfect for making ahead of time, even gaining in flavor after 24 hours. For optimal organization, poach your pears and prepare your glaze separately, then assemble everything on the day for a flawless result to enjoy with a good cup of tea.

Published on September 23, 2026

Level :

Easy

Prep Time :

40 Mins

Cooking :

50 Mins

Makes :

20 cm mold

Recipe for vanilla cake with poached pears. A delicious recipe, easy to make and ideal for autumn.

Utensils:

20cm cake tin

Made with the products below :

1. Vanilla cake batter

Ingredients :

220g soft butter (7.76 oz)
160 g brown sugar (5.64 oz)
6 eggs
50g Ivory white chocolate 35% (1.76 oz)
250 g flour (8.82 oz)
7 g baking powder (0.25 oz)
80 g milk (2.82 oz)
20g Norohy Organic Bourbon Vanilla Extract (0.71 oz)

Preparation time: 10 minutes

Steps

Beat the butter and sugar for a few minutes, until the mixture is light and fluffy.
Add the eggs one by one.
Melt the white chocolate in a double boiler and add it to the mixture.
Add the vanilla extract.
In a bowl, sift together the flour, yeast, and salt.
Incorporate into the mixture by adding the milk little by little.
Grease a cake tin and line with baking paper.

2. Poached pears

Ingredients :

4 pears
800 g water (28.22 oz)
250 g sugar (8.82 oz)
22g Norohy Organic Bourbon Vanilla Extract (0.78 oz)

Preparation time : 20 minutes

Cooking time: 15 minutes

Steps

Heat the water, sugar and vanilla extract in a large saucepan.
Once the water is simmering, plunge the previously peeled pears into it, and let them poach for 15 minutes from the time the water returns to a simmer.
Take them out of the water and let them drain.

3. Cooking

Steps

Preheat the oven to 180°C.
Line up the pears in the center of the cake tin, and place the batter on either side to cover them 3/4 of the way.
Bake for approximately 50 minutes.

4. The icing

Ingredients :

140g Valrhona Ivory White Chocolate 35% (4.94 oz)
140g UHT cream 30% (4.94 oz)
1 tablespoon of water
10g Norohy Organic Bourbon Vanilla Extract (0.35 oz)

Preparation time : 10 minutes

Steps

Melt the white chocolate in a double boiler.
Meanwhile, heat the cream with the vanilla extract, and pour it over the melted chocolate.
Smooth and add water if needed to obtain a less thick coating.
Pour it over the cooled cake before serving.

Frequently Asked Questions

How to store vanilla and pear cake?

This cake can be kept in the refrigerator in an airtight container for up to 4 to 5 days due to the presence of pears. Wrap it carefully in cling film to maintain its moistness. Remove it from the refrigerator 30 minutes before serving to allow it to regain its optimal texture, and enjoy it with a good cup of tea or Valrhona hot chocolate.

Can pears be replaced with other fruits?

Apples, bananas, berries, ...

You can substitute apples or bananas for the pears, as they offer a similar texture. Berries like raspberries and blueberries add a pleasant tartness. Be sure to adjust the baking time slightly depending on the water content of the fruit you choose to keep your cake moist.

How to perfectly poach pears?

Choose firm pears and prepare a fragrant syrup with water and sugar. Cook the pears over low heat in the simmering liquid for 15 to 20 minutes until tender. Check for doneness with the tip of a knife and let them cool in the syrup to absorb the flavors.

What if the icing is too thick?

Gradually add a few drops of water until you reach the desired consistency. Gently warm the mixture to thin it out. Blend carefully until smooth and homogeneous, perfect for evenly coating your pear cake.

Can this cake be prepared in advance?

You can plan ahead by preparing the batter the day before and keeping it chilled before baking. The fully baked cake is perfect for making ahead of time, even gaining in flavor after 24 hours. For optimal organization, poach your pears and prepare your glaze separately, then assemble everything on the day for a flawless result to enjoy with a good cup of tea.

How to get a really moist cake?

Mix the dry ingredients separately before gradually adding them to the wet ingredients, being careful not to overmix and develop gluten. Check the cake's doneness by inserting a knife into the center: it should come out slightly moist to ensure a perfectly moist texture.

Can I put chocolate in this recipe?

Of course, adding chocolate to this recipe will add a touch of indulgence and sweetness. In this recipe, you can either use chocolate chips or take a Valrhona baking chocolate of your choice (milk chocolate, dark chocolate, white chocolate, etc.) and chop it into pieces.