For the pear and elderberry custard slice, separate the eggs and beat the egg whites until stiff. In another bowl, mix all the remaining ingredients for the base with a mixer, lastly carefully fold in the snow – it should form a nice dough.
Spread the dough on a baking tray lined with baking paper and bake in a preheated oven at 180 degrees for about 25 minutes until the base is nice and golden.
Remove from the oven and allow to cool slightly. In the meantime, drain the pear halves in a sieve and collect some of the pear juice for the whipped topping.
Place a baking frame around the cooled base. For the elderberry pudding, put the elderberry juice in a saucepan. Pour 10 tablespoons of it into a bowl, add the sugar and the vanilla pudding powder and mix well with a whisk – it should all dissolve well in it.
On the side, bring the elderberry juice to a boil in the saucepan, remove from the heat and whisk in the juice-powder-sugar mixture until thickened (about 1 minute).
While still hot, spread on the bottom and place the pear halves cut side down and press down a bit. Chill for at least an hour.
For the whipped topping, whip the whipped cream and stir in the cream stiffener and vanilla sugar. Finally, stir the pear juice into the whipped topping with a spoon.
Spread the whipped topping on the cake