Urmi's Nordic pear cake

Ingredients for 1 servings:

• 3 egg whites
• 150 g sugar
• 150 g almond flakes
• 3 tbsp orange liqueur, if desired
• 10 half pear(s) from the can
• 250 ml cream
• 1 packet of vanilla sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Simple, elegant, and delicate. My great-grandmother’s recipe.

Preheat the oven to 175°C. Beat the egg whites until stiff, then add the sugar and continue beating until the meringue mixture is shiny. Fold in the flaked almonds, then pour into a springform pan and bake for 45 minutes. Let it cool in the pan. You can now soak the base with the orange liqueur, but this step can be omitted if you don’t want to use orange liqueur. Top with the pear halves. Whip the cream with the vanilla sugar until stiff and pour over the pears. If you don’t want to use cream, you can simply make a light glaze with some of the drained pear juice and drizzle it over the cake. This recipe was written down by my great-grandmother (Urmi), but she also ate this cake as a child. Back then, they made their own pears. The almonds made the cake relatively expensive, and it was eaten at Christmas time when there was no fresh fruit left. So a pinch of cinnamon in the cream would certainly taste good, too. By the way, it tastes best the day it’s made!