Pear cream cake

Ingredients for 1 servings:

• 300 g flour
• 1 tsp baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 150 g butter
• 1 ½ kg pear(s)
• 200 g sugar
• 1 stalk(s) cinnamon
• ¼ liter white wine
• ¼ liter of water
• 1 pack of pudding powder, vanilla
• 90 g sugar
• 3 egg yolks
• 2 cups sour cream
• 3 egg whites, beaten to snow

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Sift flour and baking powder, add sugar and salt and knead with the egg and butter, then chill the dough. Peel and slice the pears, cook with the sugar and cinnamon in wine and water until semi-soft, drain well, remove the cinnamon stick and reduce the liquid slightly. Cook 1/2 liter of liquid with the pudding powder (use some of the cold liquid for mixing) until you have a pudding. Spread just over half of the batter on the bottom of a springform pan (Ø 26 cm, base lined with baking paper). Use the remaining batter to create a 6 cm high edge. Prick all over with a fork several times. Mix the drained pear pieces with the hot pudding and pour into the prepared pan. Bake at 160°C (fan oven, slightly preheated) for about 30 minutes. Mix the sugar, egg yolks and sour cream, then fold in the beaten egg whites. Pour onto the pre-baked cake and bake for 20 minutes at 160-170°C (convection oven, preheated). Leave in the closed, switched-off oven for one hour before removing. Notes: Be sure to let the cake cool completely, otherwise the filling won’t set. You may need to prepare it a day in advance.