Pear Cream Cake

Ingredients for 1 servings:

• 200 g flour
• 125 g butter, cold
• 1 tbsp sugar
• 1 pinch of salt
• 1 tbsp water, cold
• 2 eggs
• 200 g crème fraîche
• 100 g cream
• 120 g sugar
• 1 tbsp vanilla sugar
• 1 tbsp pudding powder, vanilla
• 1 can of pear(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

very quickly and easily

Make a shortcrust pastry from flour, butter, sugar, salt, and water. Roll it out and line a greased springform pan, forming a rim about 2cm high. Chill. Mix the eggs, crème fraîche, cream, sugar, vanilla sugar, and pudding powder with a hand mixer. Cut the pear halves into approximately 1cm thick slices and cover the base with them. (There will be two pear halves left over that you won’t use.) Pour the cream over the pears and bake the cake at 180°C for about 1 hour, until the top is lightly browned. Remove from the oven and let cool. If you like, you can also use fresh pears.