Pear cake with crumbles and sour cream

Ingredients for 1 servings:

• 275 g flour
• 75 g hazelnuts, ground
• 150 g sugar
• 1 packet of vanilla sugar
• 1 tsp, leveled baking powder
• 175 g butter, melted
• 1 egg(s)
• 1 pinch of salt
• Fat for the mold
• 2 eggs
• 300 g sour cream
• 75 g sugar
• 1 packet of vanilla pudding powder
• ½ lemon(s)
• 750 g pear(s)
• 1 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simple and delicious

Preheat oven to 180°C top/bottom heat (160°C fan-assisted oven). Grease a springform pan. For the base, mix flour, nuts, sugar, vanilla sugar, baking powder, and salt. Whisk the egg. Add the egg and butter to the flour mixture while kneading. Knead everything well. The dough will then form a ball like crumbles. Place half of the crumbles in the refrigerator. Spread the other half in the baking pan and press down. Pre-bake the base in a hot oven on the middle rack for 12-15 minutes, then let it cool. Wash the lemon. Finely grate the zest. Juice the fruit. Mix together the eggs, sour cream, sugar, vanilla pudding powder, lemon juice, and zest. Peel and core the pears, and cut into wedges. Spread the cream over the base. Arrange the pears on top. Sprinkle with the remaining crumbles. Bake for approx. 45 minutes. Let cool and dust with powdered sugar.