Pear cake with pudding

Ingredients

Directions

1. 1

   Mix flour, baking powder, 3 heaped tablespoons of sugar and vanillin sugar. Knead 1 egg and butter in flakes with the dough hooks of the hand mixer. With cool hands quickly work into a smooth dough. Cover the dough and chill for about 30 minutes.

2. 2

   Peel and quarter the pears and remove the core. Cut quarters into thick slices. Boil 1/2 litre water, lemon juice and 50 g sugar. Add pear slices and cook for 2-4 minutes. Pour onto a sieve, drain and collect the juice.

3. 3

   Roll out 2/3 of the short pastry to the size of the mould and line the bottom of the springform pan (26 cm Ø) with it. Shape the rest of the shortcrust pastry into a rim about 3 cm high. Place pear wedges on the shortcrust pastry. Mix the pudding powder with a little cold water until smooth. Measure out 3/8 litres of pear juice, bring to the boil and add the pudding powder while stirring. Bring to the boil briefly and pour over the pears immediately. Bake the pear cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes.

4. 4

   In the meantime, separate 3 eggs. Beat the egg whites until very stiff, finally add 90 g sugar. Fold in first the egg yolk, then the sour cream. Take the cake out of the oven and pour the icing over it. Bake at the same temperature for another 25 minutes. Remove from the oven and leave to cool in the mould for about 20 minutes. Remove from the mould and let it cool down. Dust with icing sugar and decorate as you like with pear wedges and mint.