Fold a stable rail (approx. 40 cm long) out of aluminium foil. Grease half of the grease pan (approx. 16 x 39 cm) and limit it with the rail. Roughly chop the nuts. Cut pears into slices and sprinkle them immediately with lemon juice.
Mix 150 g fat, sweetness, lemon peel and 1 pinch of salt until creamy. Stir in the eggs one by one. Mix flour and baking powder, alternating with milk. Fold in half the nuts. Spread on the half of the fat pan. Spread pears on top. Sprinkle with remaining nuts
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes. Cooling down
Break chocolate into pieces. Melt in a hot water bath and drizzle over the cake in strips. Allow to dry
Pears are ideal for diabetics because they contain fructose and fibre. Both cause the blood sugar level to rise only slowly