Caramel Pear Charlotte: A Decadent Twist on a Classic Delight

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large mixing bowl, whisk the eggs and sugar together until thick and pale, about 5-7 minutes. This helps to incorporate air into the batter.
Sift the flour, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add the vanilla extract.
Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
2. Caramelize the Pears:
In a large skillet, melt the butter over medium heat. Add the sugar and let it melt, swirling occasionally to form a golden caramel.
Add the pear slices and cook for 5-7 minutes, stirring occasionally until the pears are tender and coated in caramel.
Stir in the vanilla extract, lemon juice, and cinnamon (if using). Cook for an additional 2-3 minutes until the sauce thickens slightly.
Remove from heat and set aside to cool.
3. Assemble the Charlotte:
Slice the sponge cake into thin rounds. Line the sides of a springform pan or a round cake tin with the cake slices, making sure to press them gently against the sides.
Layer the caramelized pears at the bottom, reserving a few slices for decoration. Add a dollop of whipped cream on top of the pears.
Top with another layer of cake slices, gently pressing them down. Add another layer of pears and whipped cream, and repeat if necessary, ending with a layer of sponge cake.
Refrigerate the Charlotte for at least 3 hours to allow the flavors to meld and the dessert to set.
4. Finish and Serve:
Before serving, drizzle with caramel sauce and garnish with the reserved pear slices. Optionally, add a few mint leaves or a sprinkle of cinnamon for an extra touch.
Slice, serve, and enjoy!
Serving and Storage Tips: