Mix all ingredients for the caramel together till a soft melted batter. Spread 100 g in a Ø 16 cm inox ring covered with baking paper.
Slize the fresh pear in pieces of ± 5 mm thick. Place them like fan into the caramel batter.
Put all ingredients for the cake base together and mix with a paddle for 1 min at slow speed and 4 min at medium speed until an homogeneous batter is obtained. Pipe 400 g on top of the pear base. Bake ± 35min at 180°C. Turn over on a grill to cool down.
Glaze the cake with the Miroir Neutre and sprinkle some nuts on top to decorate. Dry the PatisFrance Mini Pears by using a towell, roll into the sugar and burn with a burner.