Bring the milk to the boiling point together with the black tea.
Let the milk sit for one minute, then strain it through a sieve.
Add the butter and let it melt.
In another bowl, beat the eggs with the brown sugar for approximately 10-15 minutes.
Add the flour and baking powder to the mixture, then pour in the milk mixture (the temperature should be approximately 40-45 °C).
Cut the dried pears into small cubes and roll them in flour, then add them to the batter.
Pour the batter into a ring with a diameter of 16 or 18 cm, bake at 130°C until the sponge cake is ready (approximately 120-130 minutes).
Cover the sponge cake with cling film until it is in contact, and let it cool.
In a bowl, mix the butter and brown sugar until you achieve a paste.
Add the vanilla essence, cream cheese, mix until smooth.
Continue with the pear puree, mix again.
Cover the entire surface with cream and place in the refrigerator to set.
Decorate to your liking and enjoy with pleasure.
Bon appétit!
