Pear cake

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It was a generous autumn! I felt immense joy walking among the trees, seeing more fruit than leaves; many of the young brushes broke under the "sweet burden" of the fruit; I did not taste as much perfume as in this one. autumn and as the pears are not kept for a long time, I thought of pampering them in a pandispan!

  • 6 eggs
  • 12 tablespoons sugar
  • 12 tablespoons flour
  • 3 tablespoons sour cream
  • 100 g melted butter
  • peel of 1 lemon
  • 1 baking powder
  • 4 large pears

Servings: 30

Preparation time: less than 30 minutes


Separate the egg whites from the yolks; beat the egg whites with the sugar that we add in three portions; rub the yolks with a pinch of salt, then add them in egg whites with sour cream, butter, lemon, flour and baking powder. Lightly mix the composition and pour into a tray lined with baking paper; peel the pears and cut thin slices that we place evenly over the counter; bake for 35 minutes; after it has cooled, we portion and powder it.

Tips sites


Because the pears were very ripe and juicy, I "loaded" the top with more flour, otherwise it would have come out too soft.


I used the stove tray, to be for all Sunday passers-by.


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