Pear cake with rum ice cream

Whisk the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the warm milk mixture. Strain through a fine-meshed sieve. Add the rum, raisins and nuts. Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.

Mix together the syrup and rum and set aside until serving.

Grate the almond paste and beat it into the fat. Add the eggs one at a time. Add the flour and vanilla sugar and work to a smooth paste. Peel and chop the pears and fold them into the batter. Pour into a large greased cake tin or 8-10 greased individual tins. Bake in the centre of the oven at 200 °C for about 20 minutes for small cakes or about 35 minutes for a large cake. Dust lightly with icing sugar just before serving. Serve lukewarm or cold with a little rum ice cream and the sauce.