Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the troughs of the baking tray (12 troughs) and sprinkle with breadcrumbs.
Mix flour, starch, baking powder and 1 pinch of salt. Cream 90 g butter, 150 g sugar and vanilla sugar with the whisks of the mixer. Stir in the eggs one by one. Add lemon zest, stir in flour mixture.
Peel, quarter, core and grate the pear and fold into the dough.
Place 1-2 heaped tablespoons of dough in each of the ring cake troughs and bake in a hot oven for 20-25 minutes.
Take the mini-sphere out of the oven and let it cool down for about 5 minutes. Remove the cake from the troughs. Put approx. 100 g sugar in a deep plate, roll the still hot minigugel in it and let it cool down. A nut nougat mousse is also delicious with it.