Pear and Champagne Cake

Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 100 g butter
• 60 g suar
• 1 pinch baking powder
• 1 egg (s)

For covering:

• 1 can / s pear (s) (Williams pears)
• 250 ml sparkling wine
• 250 ml pear juice
• 1 tablespoon sugar
• 1 packet vanilla pudding powder

For the cast:

• 3 egg (s), separated
• 100 g suar
• 1 cup sour cream

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Instructions

1. Make a shortcrust pastry from flour, butter, sugar, baking powder and egg. Chill for about 30 minutes, then line a prepared springform pan with it.
2. Drain the pears and distribute evenly on the shortcrust pastry.
3. Bring the sparkling wine, pear juice and sugar to the boil and add the vanilla pudding powder (mix the pudding powder with 5 tablespoons of juice, then add) according to the instructions on the packet. Puff up (bring to the boil again) and distribute the mixture over the pears.
4. Bake in the preheated oven at 200 ° C top / bottom heat for 25 minutes.
5. In the meantime, stir 3 egg yolks with 50 g sugar until frothy, then add sour cream. Fold in the whipped egg whites made from 3 egg whites with 50 g sugar. Spread the topping on the pear and sparkling wine mixture.
6. Bake in the hot oven for another 20 minutes. Let it cool down in the mold.