Knead all ingredients to a nice yeast dough, let it rest covered for about 45 min in a warm place (dough should double in size).
Then knead again on a well-floured board and place on a well-greased small mold (tray) with rim 30×20 and press into the mold with floured hands, forming a rim bead about 1cm high.
Drain the pears well, cut them into thin slices and spread them on the dough – pour the glaze over them, sprinkle the pistachios on top – bake in the preheated oven at 160° convection oven for about 20- 25min.
Prepare the glaze:
Beat the eggs with the sugar until very creamy, stir in the starch and finally add the cream.
Cut the cake only when it has cooled down.
