Grease a fat pan (approx. 32 x 39 cm; at least 3 cm deep) and dust with flour. Peel, halve and core pears. Cut several times on the convex side with a knife or carve with the prongs of a fork. Sprinkle pears with lemon juice
Stir the fat, 200 g sugar, 1 vanillin sugar, 1 pinch of salt and lemon zest until creamy
Stir in 4 eggs one after the other. Mix 400 g flour and baking powder and stir in alternately with the liquid cream. Spread on the fat pan
Place the pears on the dough with the convex side facing upwards. Stir the sour cream, 4 eggs, 100 g sugar and 1 vanillin sugar only briefly. Pour over the pears. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes
Sprinkle the cake with brown sugar. Bake at the same temperature for about 15 minutes. Let it cool down. Serve with a dash of sour cream