Put the flour, dry yeast, sugar, salt, lukewarm milk and softened butter in a bowl and work into a smooth dough.

Beat the dough until it bubbles, cover with a clean kitchen towel and let rise twice in a warm place.

Roll out the dough on a floured work surface and line a greased baking sheet with it. Let go again for a moment.

Beat the eggs with the sugar until frothy, fold in the ground hazelnuts and spread the mixture on the yeast dough. Drain the pears well and place on top of the nut mixture.

Knead the flour with the sugar, the cinnamon and the soft butter to make crumbles and sprinkle over the pears. Spread the almond sticks on top and bake the pear crumble cake in the oven preheated to 180,200 ° C for 35-40 minutes.

Take the finished pear cake out of the oven and let it cool down. Dust with icing sugar, cut into pieces and serve.