Ingredients
Method
Base
- Preheat: Preheat the oven to 180°C.
- Whip the eggs: Mix the 4 whole eggs, 2 egg yolks, and both sugars until pale and fluffy.
- Add wet ingredients: Add the oil and lemon zest, and mix.
- Add dry ingredients: Add the flour, baking powder, and salt, and fold in gently with a spatula.
- Transfer: Pour the batter into a baking form.
Pear Filling and Crumble
- Prep the pears: Slice the pears into thin half-moons (about 0.5cm thick) and add to a bowl.
- Season: Add the caramel, cinnamon, and nutmeg (if using), and mix.
- Layer: Pour the pears with their filling over the base so every inch is covered.
- The crumble: Mix the cold, cubed butter with the brown sugar and flour using your hands until crumbly.
Foam Topping
- The egg whites: Whisk the 2 egg whites with a pinch of salt until slightly frothy — they'll still look a bit pale/yellowish.
- Add lemon juice: Once slightly frothy, add the lemon juice while continuing to whisk, until the mixture turns white and frothy.
- Add sugar: While whisking, gradually add the powdered sugar and whisk until stiff peaks form.
- Fold in the rest: Add the Greek yogurt (or sour cream) and cornstarch, and gently fold to combine. Pour the foam mixture on top, followed by the crumble.
- Bake: Bake at 180°C for 45-50 minutes, until the edges are golden and the center is lightly golden.
- Cool: Let the cake cool for at least 20-30 minutes before slicing, so the foam layer has time to set properly. Enjoy ;)
Stellka's Tip: Use the toothpick test — insert a toothpick into the center, and if it comes out clean (or with just a few moist crumbs), it's done.
Notes
NOTES
The photos in this post show a half batch of the recipe — if you make the full amount listed in the ingredients, expect a bigger cake than what's pictured.
Tips
- I recommend weighing everything out with a kitchen scale, especially if you're using the cups measurements — one cup of flour can vary a lot depending on how it's scooped, so a scale gives you much more accurate, consistent results
- If you don't have vanilla sugar packets, use regular sugar and add splash of vanilla extract instead
- Make sure the butter for the crumble is truly cold (straight from the fridge) — this is what keeps it crumbly instead of turning into a paste when you mix it with your hands
- You can use store-bought caramel, but if you don't have one on hand, you can make it yourself ;) recipe here-caramel
- Don't skip separating the egg whites carefully for the foam — even a small bit of yolk can prevent the whites from whipping up properly
- When making the foam, weigh out the powdered sugar and Greek yogurt/sour cream ahead of time — makes the process much easier