Pear Cake

Preheat the oven to 190 °C. Assemble an inverted 26 cm springform pan, completely cover it with aluminum foil and press the foil firmly around the edges. Line the inside of the springform with the foil and heat the pan in the oven until very hot.

Peel the pears, cut them into lengthwise quarters and remove the cores.

Warm 60 g sugar with 60 ml water and ground cardamom over medium heat until the sugar has dissolved. Then let it caramelize to a light color without stirring.

Carefully take the hot springform out of the oven, pour in the caramel and tilt to distribute it. Place the pear quarters on top of the caramel.

Mix flour, cornstarch and baking powder. Add them along with the remaining sugar, vanilla sugar, whole milk and eggs to the soft butter and beat with the dough hooks until smooth.

Spread the batter evenly over the pears.

Bake on the middle rack at 170 °C fan for about 60 minutes.

Let the cake cool in the pan for about 10 minutes, then remove the ring. Cool completely on a wire rack, invert onto a plate and only then remove the aluminum foil.