I'm sorry, in the cooking process, I decided not to post this recipe, and foolishly I deleted step by step photos, but the cake turned out wonderful. I lost a lot of nerves, but it was worth it. The proportions of ingredients differ from the original recipe. But the amount of flour and sugar. Make the dough: Beat softened butter with sugar and salt in a large bowl. Enter the eggs one at a time and whip to form a white foam. Add the chopped nuts. Carefully to mix a flour with the baking powder. At this point I realized what stated in the recipe 175 grams of flour is too little. The dough is liquid (that's when I removed the step-by-step photos and stopped to photograph the steps). Had to add more flour. In the end it went in 2 times more – 350 gr. Pears wash, peel, divide in halves and remove the core. To nadsech a very sharp knife convex side of the pear in two directions in the form of mesh.

The form for the cake grease and put the dough. Wetting hands in cold water, spread the dough and form a rim height of about 3 cm to Lay the pears on the dough with the convex side up. Prepare the filling: whip the Cream with 2 eggs and one egg yolk, mix with sugar and vanilla. Preheat the oven to 160 degrees. Watch the temperature - it should not be higher, otherwise the cake will burn, you won't be grilled completely. Bake on the bottom shelf of the oven. Pour the pear is more convenient when the form is placed in the oven. Fill lot, and it has not reached 1 cm to the height of the rim test. If the fill is left, wait 20 minutes and pour the rest in already begun to podpisatsja pie. Bake for 50-55 minutes on the bottom shelf of the oven and another 10-15 minutes on top. I have got such a handsome Swiss.

I do not claim that this is a real Swiss cake, but I wanted to please friends.