Fruity pear cake

Ingredients for 1 servings:

• 2 can/n bulb(s), 460 g drained weight each
• 2 packs of pudding powder, vanilla
• 1 cake base (Viennese base)
• 400 ml whipped cream
• 2 packets of vanilla sugar
• 1 pack of Gelatin Fix
• 2 tbsp almond flakes
• 100 g raspberries

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Drain the pears and reserve all the juice. Puree the pears from a can. Take 6 tablespoons of the reserved 750 ml of pear juice and mix it with the custard powder until smooth. Bring the remaining pear juice to a boil, stir in the mixed custard powder and cook for 1 minute, stirring constantly, until smooth. Then stir in the pear puree and bring back to a boil. Carefully divide the Viennese cake base into thirds and spread 1/3 of the pear custard on the bottom layer. Place the second layer on top, spread another third of the pear custard on it and cover with the third cake layer. Spread the remaining custard on top. Cut the remaining pears into thin slices and spread on the top custard layer. Whip the whipped cream together with the vanilla sugar and add the gelatin fix. Cover the cake with the cream, decorate with almond flakes and arrange the raspberries on top. Chill the cake for at least 1 hour.