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30 Pear cake with almond topping Serves 20 | Preparation time: 95 minutes Ingredients For the base: 470 g plain white flour 125 g caster sugar 4 tsp. vanilla sugar 250 g butter 1 medium egg For the topping: 3 tins of pears (460 g each) For the cake batter: 550 g crème fraîche 2 tbsp. cornflour 4 medium eggs 65 g caster sugar 2 tsp. cinnamon 40 g flaked almonds Accessories: Universal tray Preparation Mix together the flour, sugar, vanilla sugar, butter and egg and knead to form a smooth batter. Roll the mixture out onto the universal tray. Cut the pears into slices 1 cm thick and arrange evenly on top of the mixture. Mix together the crème fraîche, cornflour, eggs, sugar, vanilla sugar and cinnamon. Pour over the pears. Scatter with flaked almonds. Place the universal tray in the oven and bake until pale yellow. Settings Oven functions: Intensive Bake Temperature: 150–160 °C Pre-heat: Off Crisp function: On Duration: 60–70 minutes Shelf level: 2 [1] (1)