Beat the eggs, 1 pinch of salt and 70 g sugar in a bowl with the whisk of the mixer for about 2 minutes until creamy. Stir in flour and baking powder briefly. Grease the bottom of a springform pan (26 cm Ø) and fill in the dough. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 15-18 minutes. Take out and let cool in the tin.
Peel, quarter, core and cut the pears into slices. Boil up the apple juice. Add the pear slices and steam covered for 3-5 minutes until firm to the bite (they should not be too soft). Pour pears into a sieve, collecting the juice. Fill up juice with cold water on 1⁄2 l and let it cool down.
Mix 3 tablespoons of sugar and the whole cake glaze powder in a pot. Add juice and bring to the boil while stirring. Stir in pears. Smooth the compote on the cake base and let it cool down. Chill the cake for about 1 hour.
Remove the cake from the mould. Whip the cream until stiff, sprinkle with vanilla sugar and cream stiffener. Spread the cream on the pears. Mix the multivitamin juice and sauce powder and spread on the cream. Refrigerate the cake again for about 1 hour.