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Peel the pears, cube it and fry it with butter, a dust of sugar and a little ladle of water for a few minutes.
Knead the cottage cheese with 200 g. of sugar and cinnamon, joint the whipped cream and the cooled pears.
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The biscuit.
Mix together icing sugar and almond flour. Whip the egg white with the sugar and put everything together. Make two low discs in a baking pan and put them in the oven at 170° for ten minutes. In a die, put one of the biscuit disc, the stuffing that you had in the fridge and the other biscuit disc. Cover the round sides with greaseproof paper to contain and put it in a freezer for at least one day.
When you decide to serve it, take it from the fridge 2 hours before.
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