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  • Writer's pictureCyprus Cooking by Liz

Pear cream cake

Updated: Feb 21, 2021

This fav recipe came to Cyprus when I moved here from Holland, it came with a monthlty magazine my mom had a subcription to. Called Libelle's bakboek, it was not only full of great recipes, but excellent explanation with pictures by each step and tips to get the best results by different baking techniques. Excellent for a beginner like me at the time. A very good friend of mine asked me for the recipe recently and since it needed translation into english, as she doesn't speak dutch, creating for me the best opportunity to share this recipe with all of you. The biscuit dough with 5 ingredients only has a special technique and it is very important to have the right amount of eggs, the recipe needs 4 eggs, taking into account small eggs of 50 gr each, so the total weight of eggs is 200 gr, if the eggs you have are large eggs you may need only 3 eggs for this recipe. Once the cake is baked you can use your fantasy to make the best cream cake ever, using fresh cream, chocolate ganache, or butter cream with fruits like fresh strawberries or canned fruit like pineappel or pear, the recipe here is with fresh cream, canned pears and crushed caramelized almonds. Simple and stunning!



  • 200 gr eggs (3-4 eggs)

  • 175 gr castor sugar

  • 80 gr flour

  • 80 gr cornstarch

  • 1 teaspoon baking powder

  • 3-4 tablespoons pear jam

  • 750 ml fresh cream

  • 3 sachets of vanilla sugar

  • 500 gr pears

  • caramelized almonds


How to make:

  • line a 26 diameter springform with baking paper, clamp the baking paper between bottom and ring and cut the remaining paper with a siccors.

  • pre-heat the oven 180 degrees Celsius.

  • split the eggs

  • beat the eggwhites with 3 tablespoons of cold water and a few drops of lemon juice into a merengue

  • add the sugar and beat on the lowest stand of the mixer

  • add one by one the eggyolks

  • sift the flour, cornstarch and baking powder

  • add this mixture spoon by spoon to the egg/sugar mixture and fold in carefully with a spatula until combined.

  • spoon the mixture into the form and smooth out on the top

  • bake for 35 minutes

  • cool 10 minutes

  • cut around the edges and open the form

  • careful pull off the paper

  • cool the buiscit dough and once cooled down completely cut it in 3 equal slices, I use a large bread knife.

  • drain the fruit above a bowl as the juice will be used

  • add some brandy to the juice

  • keep apart some pears and cut the remaining pears in small parts

  • mix the small parts of pear with the jam

  • beat the fresh cream with the vanilla sugar to a firm cream

  • place 3 narrow pieces of aluminum foil or baking paper onto the serving plate, they should overlap eachother, place the first slice on top of this, when the cake is decorated you will pull this away so the serving plate remains clean.

  • sprinkle some juice on the first slice of biscuit dough and smear a good amount of fresh cream over it

  • add half the quantity of pear with jam, distribute evenly

  • place the second slice of dough on the first one and repeat the procedure

  • place the third slice on top and decorate with fresh cream the top and sides

  • add pears and nuts.

  • slowly pull the aluminum foil or baking paper.

Enjoy - Καλή όρεξη!!


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