Pear and sour cream cake

Ingredients for 1 servings:

• Fat and flour for the mold
• 200 g flour
• 70 g sugar
• 100 g butter
• 1 m.-sized egg(s)
• 1 packet of vanilla sugar
• 1 large can/pear(s)
• 150 ml milk
• 100 ml pear juice
• 1 pack of pudding powder, vanilla
• 150 g sugar
• 3 cups of sour cream (200 g each)
• 2 cups of cream
• eggnog
• chocolate flakes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Make a shortcrust pastry from the ingredients, wrap the dough in cling film, and chill for about 20 minutes. Make a pudding from pudding powder, milk, pear juice, and sugar, then chill. Once cooled, fold in the 3 cups of sour cream. Cut the pears into small pieces. Roll out the shortcrust pastry and place it in a greased and floured 28 cm springform pan. Distribute the pear pieces on top. Pour the pudding and sour cream mixture over the pears and bake the cake at 175°C for 1 hour. Remove from the oven and chill. Whip the cream until stiff peaks and spread it over the cake, drizzle with a little advocaat, and decorate with chocolate shavings.