Pear and sparkling wine cake

Ingredients for 1 servings:

• 100 g butter
• 60 g sugar
• 1 pinch of baking powder
• 1 egg(s)
• 250 g flour
• 1 gr. can/n pear(s), approx. 850 g
• ¼ liter pear juice
• ¼ liter of sparkling wine
• 1 packet of vanilla pudding powder
• 1 tbsp sugar
• 3 eggs
• 100 g sugar
• 1 cup of sour cream, approx. 200 g

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 40 minutes

Knead the ingredients for the shortcrust pastry together, wrap the dough in cling film, and refrigerate for one hour. Then roll it out, place it in a 26 cm dish, and pull up an edge. For the filling, dice the pears and place them on top of the pastry. Make a pudding from pear juice, sparkling wine, sugar, and custard powder and pour it over the pears. Bake in a preheated oven at 180 degrees (top/bottom heat) for about 35 minutes. For the topping, separate the eggs and beat the egg whites until stiff peaks form. Mix the egg yolks with the sugar, stir in the sour cream, and fold in the beaten egg whites. Spread over the cake and bake for another 20 minutes.