Peel, wash, halve and core the pears. Carve or cut the pear halves several times on the curved side and sprinkle with lemon juice
Cream fat, 100 g sugar, vanillin sugar, salt and flavour. Stir in eggs one at a time. Mix flour and baking powder. Alternately stir into the dough with the milk. Spread on a greased fat pan (approx. 32 x 39 cm)
Spread the pears on the dough with the convex side up and sprinkle with 1-2 tbsp. sugar. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes
Press the pistachios onto the pears, possibly as a flower and stem attachment. Bake the cake at the same temperature for another 10 minutes. Let them cool down
Heat the jam, pass it through a sieve and brush the pears with it. Dust the cake with icing sugar