Carefully grease and flour a cup cake pan.
Preheat the oven to 180°C (gas mark 2-21/2).
Beat the eggs with the sugar and vanilla sugar for 4-6 min. until thick. Mix the flour with the baking powder and the cocoa, stir into the foam mixture together with the almonds. Pour the batter into the prepared cup cake pan.
Bake in a hot oven for 35-45 min, test with a stick! Let the cake rest in the pan for 10 min. after baking, then turn it out onto a cooling rack and let it cool.
Cut the cup cake twice horizontally.
For the filling: Toast the almond slivers in a pan without fat until golden brown.
Take them out and let them cool down. Soak the gelatine in cold water for 10 minutes. Peel the pear, cut into quarters and remove the core.
Cut the fruit quarters into small cubes. Heat the pear juice with the lemon juice and steam the pear cubes until just soft. Squeeze the gelatine and dissolve in the hot pear juice. Refrigerate until the mixture begins to gel. Whip the cream until stiff.
Stir the toasted almond slivers and the pear brandy into the pear mixture. Fold in the stiffly whipped cream. Spread half of the mixture on the bottom cake layer and half on the middle cake layer, then assemble the cupcake. Toast the almond slivers in a dry pan until golden brown. Chop the couverture into pieces, place in a bowl and dissolve on a hot water bath.
Stir in the oil. Coat the cake with the couverture, sprinkle the toasted almond slivers on top of the couverture while it is still soft.
