Temperature: 350° F

Ingredients

Instructions

Rich cake:
Mix the flour with the two kinds of sugar and the ground almonds. Heat the butter in a saucepan until it is a nice golden brown. Whip the egg whites until stiff. Mix the butter and egg whites with the first mixture, working it all in well with a spatula. Peel the pears, remove core and seeds and thinly slice. Pour 2/3 of the mixture into the dish. Spread the pears evenly on top, then cover with the rest of the mixture.
Tip: you can keep back a few pear slices to garnish the top.
Place in an oven preheated to 350 F (gas mark 6) and cook for 30 mins.
Caramel:
Place the caster sugar in an Emile Henry casserole directly on a medium-hot burner. When it has turned into a nice-looking brown caramel, remove from the heat and delicately mix in the cream. Then add the Cointreau.
After leaving the cake to rest for a while, turn it out. Cut into pieces and lay attractively on an Emile Henry cake plate. Pour a thin stream of caramel over the pieces, using half the quantity.
Serve the rest of the caramel in a sauce boat for your guests.