Pear cake with crispy base

Ingredients for 1 servings:

• 100 g flour
• 1 tsp baking powder
• 100 g almonds, sliced
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g butter
• 1 can/n pear(s), quartered
• ¼ liter pear juice
• ½ liter white wine
• 4 tbsp sugar
• 2 packs of pudding powder, vanilla, for cooking
• 250 ml cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• n. B. eggnog

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Knead a shortcrust pastry from flour, baking powder, almonds, sugar, and butter. Press the dough into a springform pan lined with baking paper and bake at 180-200°C for about 20 minutes. Place the cooled base on a cake plate and top with well-drained pears. Use a cake ring if necessary. Make a pudding from pear juice, white wine, sugar, and custard powder, which is then cooled and poured over the pears. Whip the cream with cream stabilizer and sugar until stiff and spread over the pudding. Just before serving, drizzle the cake with a little advocaat. The cake can easily be made a day in advance.