Bacardi Cake

Prepare the dough: In a medium bowl, combine flour, baking powder, salt, and butter

Mix until crumbly

Add the beaten egg and mix lightly with your hands until a ball forms

Wrap in plastic wrap and refrigerate for about 15 minutes

Preamheat the oven to 350°F (180°C)

Use a rolling pin to roll out the dough directly onto the bottom of a removable 24cm diameter pan

Form a crust by pressing the dough into the edges of the pan

Use the remaining dough to form rolls, then press them onto the sides of the pan, covering it completely

Press again

Poke holes with a fork in the bottom and sides of the dough

Cover with four overlapping squares of aluminum foil

Bake for about 20 minutes or until firm

Remove from oven and discard foil

Continue baking for an additional 5 minutes to lightly brown

Set aside

Prepare the filling: In a medium saucepan, dissolve sugar in water over medium heat, stirring constantly with a wooden spoon

Add pears and cook for about 3 minutes or until tender

Reduce heat, cover pan, and cook for an additional 15 minutes or until pears are soft

Drain and transfer to a bowl

Mash with a wooden spoon until smooth. Reserve

In a blender, beat eggs until foamy

Add pear puree, heavy cream, and remaining ingredients

Blend until homogeneous

Fill the dough with this mixture

Bake in preheated oven for about 30 minutes or until filling is firm

Set aside

Prepare the topping: In a small skillet, melt butter over low heat

Add pears and dust with sugar

Cook, stirring gently, until lightly browned and tender (about 15 minutes)

Remove from heat

In a long-handled metal cone, warm Bacardi rum over high heat until it catches fire

Pour over pears and, while shaking the pan, allow flames to extinguish

Transfer to a plate

Let cool at room temperature

Unmold tort on a serving plate and decorate with overlapping pear slices in the center

Dust with cinnamon powder

Cover with plastic wrap and refrigerate for about 2 hours before serving

350 calories per slice