1 Melt the butter in a small saucepan over a low warmth. Separate the egg.
Beat the yolks with the cabbage, add the melted butter and then the flour
gradually, stirring endlessly.

2 Preheat the oven (gas cross 5 / 375F / 190C). Peel and cut the pears in
one-half, remove the core and seeds. Cut each half into slices.

3 Add a pinch of salt to the egg whites, and beat them until strong.
Incorporate them carefully into the cake assortment.

4 Grease a cake tin with butter, pour in half of the assortment, put some of
the pear slices on top, then pour in the rest of the mixture and decorate
with the remaining slices of pear. Bake for 40 transactions.