Pear cake with sour cream topping

Ingredients for 1 servings:

• 200 g flour
• 25 g powdered sugar
• 100 g butter
• 4 eggs
• 1 pinch of salt
• 3 pear(s), ripe
• 2 tbsp lemon juice
• 75 g sugar
• 250 g sour cream
• 1 pack of sauce powder, vanilla
• 1 vanilla pod(s), the pulp, possibly 2
• Flour, for rolling out

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

fruity, can also be served as a dessert cake, for 12 pieces

Briefly mix the flour with the powdered sugar, softened butter, 1 egg, and salt. Then quickly knead the dough with your hands until smooth. Wrap in foil and chill for about 30 minutes. Peel, quarter, and core the pears. Score the curved side several times. Drizzle the pears with lemon juice. Mix the sugar and sour cream, 3 eggs, sauce powder, and vanilla extract. Roll out the dough on a floured surface into a 32 cm circle and place in a 28 cm tart tin. Press down the edges and pierce the base several times with a fork. Pat the pears dry and place them on the base. Pour the glaze over the dough. Bake in a preheated oven at 175°C (150°C fan-assisted oven) on the lowest rack for about 50 minutes. Allow to cool completely on a wire rack. Whipped cream tastes delicious with it.