Sour cream and butter, whisk until smooth, combine with flour mixed with baking powder. Knead the dough.

The bottom of the form to lay baking paper, spread the dough forming bumpers. The size of the form 22 cm in diameter.

Pear cut, put in the form with the dough, you can sprinkle with lemon juice. Instead of pears you can use apples.

Butter, sugar and vanilla sugar, put on fire and stirring all the time bring to boil, like boiling, add flour and thoroughly stir with a whisk to avoid lumps.

And immediately hot creamy mass pour pear. Pouring a thin stream to the top was all covered with fill.

Put the pie in a preheated oven at 180 degrees for 20-25 minutes. During this time, beat egg whites with sugar until peaks steep. I churned 7 minutes. Turn down the oven to 140 degree, pull out the cake, put the whipped whites on top, flatten and send again in the oven until Golden brown... about 15 minutes. As they brown the top and finish.

The finished cake to pull out of the oven, let cool in pan to room temperature and refrigerate for several hours (preferably overnight) so that the mixture froze. If the cake at room temperature to cut it, that creamy filling might be a little leak.