- For the batter
- 250 grams Pastry flour
- 150 grams softened butter
- 150 grams sugar
- 1 packet Vanilla sugar
- 3 eggs
- 1 tsp Baking powder
- 1 pinch salt
For the topping, rinse the blackberries and mint leaves. Pat the blackberries dry and shake the mint dry.
For the batter, beat the butter, salt, vanilla sugar and sugar until fluffy. Stir in the eggs. Stir in the flour and baking powder.
Drain the pears, collecting the juice. Pour the batter into a greased springform pan. Place the pears upside down around the edge of the batter. Press down lightly. Set a blackberry between the pears. Bake for 40-50 minutes at 180°C (approximately 350°F).
Boil the pear juice with the saffron. Mix the cream, vanilla sugar and cream stabilizer until stiff.
Remove the cake from the oven, cool slightly and remove from the pan. Let the cake cool completely on a wire rack.
Cut the cake into pieces and garnish with the mint and pear syrup. Serve with the cream and blackberries.