Mix all the ingredients at medium speed for 5 minutes with a paddle attachment.
Spread the batter evenly into a frame that is 30x40 cm. Add the Topfil Pear (seestep 2) and crumble (see step 3) on top and bake for 35 minutes at 180°.
Time: 35 / Oven Type: Deck / Top Temperature: 180 °C Bottom Temperature: 180 °C / Damper: closed / 14% Water loss
Cream the Mimetic Incorporation with the brown sugar with a paddleattachment. Then add the flour and mix to a coarse texture.
Option: add 0,5 to 1% of cinnamon powder.
Add the crumble on top of the batter (see step 1) and bake it together.
Warm 500 grams of Pralicrac salted caramel to 35°C, then laminate it between 2 sheets of baking paper to a thickness of 2 mm and to the same size as the cake(30 x 40 cm). Let it cool.
Spread the cake batter evenly in a 30X40 cm frame (step 1), spread the Topfil (step 2) on top of the batter, and sprinklethe crumble (step 3) on top. Then bake for 35 minutes at 180°.
Let the cake cool down, then add the chilled sheet of Pralicrac (step 4) on top, and put it back in the warm oven for 1minute for the Pralicrac to melt over the crumble.
Take it out of the oven and let it set before cutting.
