Summary

Ingredients

• 200 g flour
• 125 g butter, cold
• 1 tablespoon sugar
• 1 pinch (s) salt
• 1 tablespoon water, cold
• 2 egg (s)
• 200 g crème fraîche
• 100 g cream
• 120 g suar
• 1 point vanilla sugar
• 1 tablespoon pudding powder, vanilla
• 1 can pear (s)

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Instructions

1. Prepare a shortcrust pastry with flour, butter, sugar, salt and water. Roll out and line a greased springform pan with it, forming an approx. 2 cm high rim. Refrigerate.
2. Mix the eggs, creme fraiche, cream, sugar, vanilla sugar and pudding powder with the hand mixer.
3. Cut the pear halves into approx. 1cm thick slices and cover the bottom with them. (There are two halves of pear left that are not needed)
4. Pour the cream over the pears and bake the cake at 180 ° for about 1 hour until the surface is lightly brown. Take out of the oven and let it cool down.
5. If you like, you can of course also use fresh pears.