Prepare the short pastry for the pear cake. To do this, in a food processor sift the flour and cocoa. Add the butter, egg and sugar and beat until the dough separates from the edge. Then remove and quickly finish kneading by hand. Wrap in plastic wrap and let rest in the refrigerator for about 30 minutes.
In the meantime, peel the pears, remove the core and cut in half. Place the pears on a board with the cut side down and cut the curved side a few times with a knife – without cutting all the way through the pear half!
Bring lemon juice and 20g sugar with 4 tablespoons water to a boil in a large pan, add the pear halves and sauté for about 5 minutes with the lid closed. Then remove and set aside.
Cut vanilla bean lengthwise with a knife and scrape out pith. Beat the eggs and whisk them. Mix vanilla pulp, eggs and whipped cream together with sugar until well blended.
Line a 280 cm diameter fruit cake pan with baking paper. Roll out shortcrust pastry on a floured surface to make a cake base. Use the remaining dough to line the edge of the cake pan. Using your fingers, press the transition areas together well. Prick the cake base a few times with a fork.
Now place the pears in the cake pan and pour the vanilla glaze over them. Bake in the oven preheated to 200° C for about 30 – 35 minutes. If the surface of the pear cake