John Myers
Ingredients for 1 servings:
- 3 eggs
- 85 g sugar
- 75 g wheat flour
- 50 g butter, liquid, add at the end
- 1 can pear(s) (800g), drained
- 3 egg yolks
- 110 g sugar
- 1,200 g sour cream 24%
- 80 g cornstarch (Gustin or Mondamin)
- 1 egg yolk
- possibly almond(s)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
very tender and creamy cake
For the sponge cake, beat the eggs and sugar until fluffy, fold in the flour, then slowly stir in the melted, but cooled, butter. Grease a springform pan with butter and dust with flour. Pour in the sponge cake mixture and bake at 200°C for about 8-10 minutes. Remove from the pan after baking and let cool on a wire rack. Return the base to the pan and top with the pear halves, rounded side up, leaving a small edge free. In a large bowl, mix the sour cream with the sugar. Take about 200g of this mixture and mix it in another bowl with the 3 egg yolks and the cornstarch. Bring the cream and sugar mixture to a boil in a large saucepan. While stirring, add the sour cream, egg yolk, and starch mixture and simmer gently for a maximum of 2 minutes. Pour the pudding-like mixture over the pears and smooth it down. Mix the remaining egg yolk and brush it over the mixture. Bake the cake again at 200°C for about 5-10 minutes. Remove from the oven as soon as the surface turns brown. The cake must cool completely before removing it from the ring. If desired, you can also press sliced almonds around the edges.
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