Put flour, fat, 125 g sugar, 1 egg and salt into a mixing bowl and knead with the dough hooks of the hand mixer. Work into a smooth dough with cool hands. Cover and put in a cool place for approx. 30 minutes.
In the meantime peel the pears, cut them in half and cut out the core. Cut the pear halves several times and sprinkle with lemon juice. Roll out the dough to the size of the fat pan of the oven (approx. 32x39 cm).
Grease the fat pan and line it with the dough. Press the dough a little bit up at the edge. Cover dough with pears. Mix milk, cream, remaining eggs, egg yolk, 100 g sugar and vanillin sugar and pour over the pears.
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for about 1 hour. Cover the edges of the dough after about 40 minutes. In the meantime, melt the remaining sugar in a pan and let it caramelise slightly.
Add flaked almonds, stir carefully and spread on an oiled piece of aluminium foil. Leave to cool and break into small pieces. Let the cake cool down. Before serving, sprinkle with almond brittle pieces and decorating sugar.
Results in about 20 pieces.