Summary

Ingredients

For the ground:

• 125 g butter, cold
• 75 grams sugar
• 1 packet vanilla sugar
• 3 egg yolks
• 250 g flour, type 405
• 2 teaspoons baking soda

For covering:

• 1 can pear (s), Williams Christ (450g drained weight; possibly /2 s)

For the cream:

• 1 pck.pudding powder, cream (possibly vanilla)
• 350 ml pear juice, from the can
• 1 lemon (s), add the juice
• 2 cups sour cream, (00 g each)

For the meringue topping:

• 3 egg whites
• 100 g suar

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Instructions

1. Knead the flour, baking powder, cold butter in flakes, egg yolks, sugar and vanilla sugar quickly to form a shortcrust pastry, chill for about 30 minutes, roll out and cover a springform pan (26 cm in diameter) that has been greased and / or lined with baking paper, one about 4 cm high Pull up the edge.
2. Preheat the oven to 175 ° C.
3. Drain the pears, collect the juice and measure 350 ml. Stir the pudding powder with some juice until smooth, bring the remaining pear juice together with the lemon juice to the boil, stir in the pudding powder and bring to the boil briefly. Pull the sour cream under the still hot pudding. Cover the pastry with the pear halves. If you like, you can cut the pears a little bit, then a can is enough; if you use the complete halves, you will need 1 1/2 cans.
4. Pour the sour cream over the pears; they should be covered with at least a thin layer, otherwise they will dry out or turn black.
5. Bake the cake at the above-mentioned temperature for about 40-45 minutes, after 30 minutes check whether it is browning too much, in this case cover with aluminum foil and finish baking.
6. Beat the egg whites until stiff, pour in the sugar and keep beating until the sugar is dissolved. Spread the meringue on the cake or, which is nicer, spray it on using a piping bag and star nozzle, dots with a large hole nozzle also look nice. Bake the cake at the same temperature for another 20 minutes until the meringue turns a nice light brown.
7. Let cool down COMPLETELY before cutting!
8. Variation instead of the meringue: after baking, mix another cup of sour cream with a little cinnamon and spread it on the still hot cake, but then use a whole egg instead of the egg yolks for the dough so that you don`t have any egg whites left over.