Rocha Pear Cake

butter a round pan and sprinkle it with flour. Reserve. connect the oven to 170ºc.
peel the pears, remove the core and cut them into thin slices. sprinkle them with lemon juice and set aside. beat the butter until creamed. add the sugar and add the egg yolks, one by one, beating constantly. Apart, beat the egg whites and incorporate them in the dough, alternating with the flour, lemon zest and fennel. put half of the dough in the pan and, on top, arrange the pear slices. cover with remaining dough and bake for 40 minutes. bring to a boil and unmold. place the pastry cream in a pastry bag with a medium, beaded mouthpiece and decorate the cake. cut the pear into thin slices, sprinkle them with lemon juice and place them on the cake. finish the decoration with the anise and mint star.