Crush almonds and pistachios in the universal chopper. Put almonds, pistachios, flour and butter in a bowl and mix. Separate the eggs. Put the egg yolks in a cool place. Beat 4 egg whites until stiff, while letting 100 g sugar trickle in.
Carefully fold the beaten egg white into the flour mixture in portions. Pour the mixture into a greased springform pan (20 cm Ø), dust with flour, smooth it down and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
manufacturer) Bake for 35-40 minutes. Take the cake out of the oven and let it cool down for about 2 hours.
Peel and quarter the pears and remove the core. Boil 250 ml water with 100 g sugar. Let the pears simmer for about 12 minutes. Remove the pot from the stove and let it cool down. Drain the pears and collect the syrup.
Soak gelatine in cold water. Stir 3 egg yolks and 150 g sugar until creamy. Stir in 100 ml pear syrup and milk. Peel mixture over low heat to form a rose. Squeeze the gelatine and dissolve in the cream.
Chill the cream for about 15 minutes until it begins to gel.
Grate the chocolate. Cut 1 pear quarter into a fan shape and set aside. Purée the remaining pears. Whip cream until stiff. Fold 2/3 of the chocolate and cream into the pear mixture and spread on the pistachio base.
Chill the cake for at least 4 hours. Before serving, decorate the cake with pear fans, chocolate and chopped pistachios.