A great cake recipe for any occasion:
Preparation : 1.5 hours (without waiting).
Knead together sugar, butter, flour, vanilla sugar and egg. Leave to cool for about 1 hour. Remove the skin from the pears, cut them in half and remove the core. Wash lemon well with hot water, dab dry, grate peel. Squeeze juice and boil up to a teaspoon with 3/8 liter water and 2 tablespoons sugar. Steam pears in it for 2-3 minutes until soft, drain.
Knead shortcrust pastry briefly and roll out on a lightly floured surface to a circle about 32 cm in size. Spread it on a greased 26 cm cake springform pan, press the edge of the dough firmly against the edge of the pan. Then use a cake wheel to cut the edge evenly straight. Prick the base a few times with a fork. Cover with baking paper or parchment paper and place a drying whisk inside.
Pre-bake in a heated oven (electric oven 200 °C gas mark 3) for approx. 15 min.
In the meantime, grind two thirds of the walnuts. Stir egg yolks, 50 g sugar and lemon zest. Fold in sour cream or crème fraiche and ground nuts. Remove the cake from the oven. Remove peas and paper. Pour the sour cream glaze over the pastry. Pour in pears and fill with drained cranberries. Continue baking at the same heat for about 20 minutes.
Whip egg whites until very stiff, drizzling in remaining sugar. Finally, fold in remaining juice of one lemon. Pipe small meringue dots on the edge of the cake. Bake for another 2-3
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