Grease the mini-ball cake mould (approx. 1.5 litres total volume) and dust with flour. Chop caramel sweets. Halve 1 pear, brush 1 half with some lemon juice and put aside. Peel 1 1/2 pears. Grate the pulp roughly in a bowl and sprinkle with the rest of the lemon juice.
Mix fat, salt and sugar with the whisk of the hand mixer for about 5 minutes until white-creamy. Stir in eggs and buttermilk one after the other. Mix almonds, flour and baking powder, stir in briefly. Drain or squeeze the pears briefly and fold them into the dough with 125 g caramel sweets. Spread the dough into the hollows. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Allow to cool briefly, then turn out onto a cake rack, cover with a tea towel and allow to cool. Put the rest of the sweets with the cream in a small pot, melt at low heat and stir occasionally. Halve the remaining pear half, remove seeds and cut into thin slices.
Spread the dough into the hollows. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Allow to cool briefly, then turn out onto a cake rack, cover with a tea towel and allow to cool. Put the rest of the sweets with the cream in a small pot, melt at low heat and stir occasionally. Halve the remaining pear half, remove seeds and cut into thin slices. Arrange the cakes, drizzle with sauce, decorate with pear wedges and lemon balm
Waiting time 1 hour