Pear eggnog cake

Ingredients for 1 servings:

• 200 g flour (wheat flour)
• 100 g sugar
• 125 g butter or margarine
• 1 tbsp water
• Dried pulses for blind baking
• 1 gr. can/n pear(s), halved, drained weight 460g
• 1 pkt. pudding powder, vanilla
• 1 tbsp sugar
• 250 ml pear juice
• 250 ml wine, white, dry
• 250 ml whipped cream
• 2 points cream stiffener
• 1 tbsp vanilla sugar
• 200 g sour cream
• 200 ml egg liqueur
• 1 pkt. sauce powder, vanilla

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Knead the dough ingredients first with a hand mixer, then with your hands on a floured surface until you have a smooth dough. Let it cool slightly if necessary. Roll out the dough and line the sides and bottom of a greased springform pan. Prick the base several times with a fork. Place baking paper on the dough and fill with the pulses to a depth of about 2 cm. Place the pan on the oven rack. Bake in a preheated oven at 200°C (top/bottom heat), 180°C (fan oven), and gas mark 3-4 for about 15-25 minutes. Remove the baking paper and pulses and bake the base for a further 5-10 minutes. Let it cool, then place a cake ring around the base. For the filling, drain the pears, reserving 250 ml of the reserved juice. Finely dice the pears. Make a pudding from the custard powder, sugar, and the juices. Fold in the diced pears and pour the mixture onto the base. Place cling film directly over the filling and refrigerate the cake for about 2-3 hours, until the pudding has cooled. Remove the film. Whip the cream with the cream stiffener and vanilla sugar until stiff, pour over the pear mixture, and smooth the surface. Mix the egg liqueur with the sour cream and sauce powder and spread over the cream. Refrigerate until the egg liqueur mixture has set. Remove the cake ring.