Pear cake with icing

Ingredients for 1 servings:

• 250 g flour
• 125 g sugar
• 150 g butter
• 1 egg(s)
• Fat for the mold
• 1,200 g pear(s) or 2 cans of pears, net weight 460 g
• Sugar
• 450 ml water
• Fat for the mold
• 250 ml pear juice
• 250 ml cream
• 40 g cornstarch
• 40 g sugar
• 200 ml sour cream, 10% fat
• 3 egg yolks
• 90 g sugar
• 3 egg whites

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

a creamy pudding filling on shortcrust pastry

Make the shortcrust pastry and let it rest in the refrigerator for 30 minutes. Place the chilled shortcrust pastry into a greased cake tin (a springform pan with a sloping edge is ideal). Place 2/3 of the pastry for the base into the dough and roll it out or press it down with your hands. Shape the remaining dough for the edge into logs, press them down, and smooth the edges to a nice height. Steam the pears with 450 ml water and a little sugar until soft. Drain the pears and measure the pear juice (or drain canned pears, collect the juice, and measure it). Place the pears, curved side up, on the shortcrust pastry. For the cream, make a pudding from measured pear juice, cream, cornstarch, and sugar and spread it over the pears while it is still hot. For the glaze, mix the sour cream and egg yolks, fold in the sugar and beaten egg whites. Pour onto the pudding mixture and bake in a preheated oven for 50 minutes at 160°C fan/convection oven or 200°C top/bottom heat. Let the cake cool in the pan, otherwise it might crack and the pudding might spread. It’s easy to make ahead, as it tastes best after letting it sit for at least a day.