milk heat, add the sugar and dissolve the yeast,let stand for 15 minutes. then knead homogeneous plastic dough, products must be at room temperature. Leave to rise in a warm place for 90 minutes. Then knead it again. Coming up to knead yeast dough and put it into a large, greased 28cm diameter form to get a high edge. Put the prepared pears. Boil the milk, put there grated almonds, lemon zest and sugar, pour the semolina and leave it there to swell. After a short cooling it quickly to mix the egg yolk and sour cream, and finally add the beaten egg in a steep mass of egg white. The resulting mass is put on again approached the cake. Bake on medium heat for approximately 35-40 minutes Until the cake is still warm, and anoint it with melted butter and sprinkle with powdered sugar and cocoa. enjoy your tea!