Cream and pear cake with crumble

Ingredients for 1 servings:

• 260 g whipped cream
• 300 g flour
• 150 g sugar
• 2 packets of vanilla sugar
• 3 eggs
• 1 ½ tsp baking powder
• 1 can pear(s), halved (420 g)
• Fat for the mold
• 130 g flour
• 60 g sugar
• 1 packet of vanilla sugar
• 2 pinches of cinnamon
• 100 g butter or margarine, cold
• 30 g almonds, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simple and delicious

For the cream batter, place the cream in a mixing bowl and beat with the sugar and vanilla sugar until almost stiff peaks form. Beat in the eggs one at a time. Mix the flour with the baking powder and add all at once, then mix briefly on high speed. Pour the batter into a greased 26cm springform pan and level the surface. Drain the pear halves, then cut into small pieces and spread them over the cream batter. For the crumble, mix the flour, sugar, vanilla sugar, cinnamon, and ground almonds. Tear the cold margarine/butter into small pieces, add to the flour and almond mixture, and crumble into small crumbles. Spread the crumble over the pears. Bake in a preheated oven at 200°C (top/bottom heat) for approx. 40-45 minutes. Then let it cool in the pan for 15 minutes, remove it from the pan, and then let it cool completely. Decorate with chocolate or powdered sugar, if desired. Whipped cream also goes very well with this. Tip: The pears can be replaced with apples, cherries or peaches.