Oval mini cocotte Pear cake with almond foam

• Sieve the flour into a bowl, add the sugar, vanilla sugar and the spreadable butter and stir. Gradually add the 2 egg yolks and knead into a dough. Pour the dough into one large, or several small Cocottes. Set aside some dough.
• Peel, quarter and core the pairs, cube and marinate in a bowl with the brandy.
• Bring the 80 ml cream with the sugar and vanilla pod in a pan to the boil and remove from the stovetop. Stir in the remaining 20 ml cream with the egg yolk and fold in the cream. Return to the stovetop and stir constantly at low heat until the sauce thickens.
• Bring a pan of water to a boil. Add all the ingredients to a bowl and in the bain-marie whisk to a thick foam.

Important: Do not let it get too hot or you will create sweet scrambled eggs!

To finish off:

• Add the marinated pears to the dish laid with dough and pour over the vanilla sauce. Then roll out the rest of the dough and cut into strips. Place them on the top in a grid pattern. Bake in the oven for 20 minutes at 180 °C. To serve, drape the almond cream over the cake and sprinkle with powdered sugar.