Line the baking dish with parchment paper or grease with butter and line with parchment paper.

Transfer all ingredients for the dough to a large bowl (remember that the egg whites will be needed later for the meringue!).

Knead the dough with your hands until elastic.

Separate about 1/3 of the dough, wrap it in foil and put it in the freezer.

Carefully line the entire bottom of the baking dish with the remaining dough.

Place the dish with the dough in the refrigerator for an hour.

After about half an hour of chilling the dough, preheat the oven to 190℃ (top/bottom heating).

Towards the end of chilling the dough, start preparing the pears - wash them, cut them in half and remove the core

Cut the fruit into medium-sized cubes.

Add cinnamon and potato starch to them - mix together.

Place the chilled dough in the hot oven and pre-bake for 20 minutes.

After about 10 minutes of baking the crust, start preparing the meringue.

Transfer the egg whites to a large bowl and start whisking lightly.

When they are slightly fluffy, gradually add sugar and whisk on high speed until you get a thick meringue.

Then add the chocolate pudding powders to the meringue and briefly whisk on low speed - just until combined.

Pour in the oil and blend briefly.

Take the pre-baked cake out of the oven.

Arrange the pears on it and spread in an even layer.

Spread the chocolate foam over the pears.

Finally, grate the reserved chilled dough.

Sprinkle the top of the foam with the dough.

Place the cake in the oven and bake for about 40 minutes.

After baking, cool completely, then place in the refrigerator.

The cake is best after chilling.