Condensed Milk Pear Cake

Whenever I have a can of condensed milk at home and a can of fruits in Syrup, I always make Olivier (@Songefeu) recipe.

It is so simple to make and the condensed milk keeps it moist for days. Not that it ever last that long…. 🙂

In addition, please note that The Star Mold is available online in France, only. My consultant name is COURBARIE Marion for any Guy Demarle orders.

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe.

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The secret to keep a cake moist for days? Add a can of Condensed milk! Also, it perfectly pairs with fruits in Syrup when Baked!

Prep Time 15

Bake / Cook Time 30

Total Time 45

Course Cake, Fruits, Sweet Cake

Cuisine French

Servings 10

Preheat oven to 350F/180C.
Place butter in a small sauce pan and heat on low until melted. Set aside.
In the bowl of your stand mixer beat the eggs with the condensed milk for about 10 min (Medium speed).
Add the melted butter and the almond extract. Mix with your hand whisk.
Then, whisk in the flour and baking powder.
Place your Star Flexipan® Mold on the top of your Medium perforated baking sheet.
Arrange your sliced pears at the bottom of the mold (If you have any extra you can chop them and add them to your batter – Do not throw away the syrup we will need it at the end of the recipe).
Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min)
Once your cake is out of the oven, let it cool down for about 10min before unmolding. Then, flip it and pour the syrup on top. Serve and Enjoy! Bon Appétit!