Summary

Ingredients

For the dough:

• 100 g flour
• 2 teaspoons baking soda
• 100 g suar
• 2 packs vanilla sugar
• 2 egg (s)
• 100 g butter

For covering:

• 1 can pear (s), halved, (drained weight 460 g)
• 1 pack pudding powder, chocolate
• 1 tablespoon sugar
• 2 egg yolks
• 200 ml pear juice
• 300 ml milk

For the meringue topping:

• 2 egg whites
• 100 g powdered suar

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Instructions

1. For the base, sieve the flour and baking powder into a bowl, add the remaining dough ingredients, mix with a hand mixer (whisk) first briefly on the lowest, then for about 2 minutes on the highest level, in a springform pan (26cm diameter, base greased) smooth and smooth the form Put on the wire rack in the oven.
2. Bake at about 160 ° C (fan-assisted, slightly preheated) for about 30-35 minutes.
3. For the topping, drain the pears well in a sieve while collecting the juice. Place the pear halves on the baked base.
4. Mix pudding powder with sugar, mix with egg yolk and all of the pear juice. Bring the milk to the boil, stir in the mixed pudding powder and bring to the boil while stirring. Put the pudding hot on the pears and let cool.
5. For the meringue, beat the egg whites with the icing sugar until stiff, fill into a piping bag with a perforated nozzle and put wide tuffs on the pudding until it is completely covered.
6. Put the cake on the wire rack in the oven.
7. Bake at around 200 ° C (fan-assisted, preheated) for around 8 minutes.