To prepare the pears, rinse, dry, peal, halve and remove the seed. Put the red wine in a small pot with sugar and cinnamon. Add pear halves and bring to a boil and cook over low heat for about 15 minutes. Remove pan from the heat. Let the liquid cool for at least 2-3 hours. Drain pears in a colander and have the liquid in a bowl.

Melt butter for the dough and let it cool. Put flour in a mixing bowl. Add sugar, vanilla sugar, egg and butter.

With a hand or table mixer, mix on lowest setting, then at the highest level to crumble.

Preheat oven at 350°F.

Roll dough out and put the dough in a cake pan evenly.

Floor the topping, in a bowl put crème fraîche, greek yogurt, sugar, vanilla pudding powder, and egg yolks. Beat egg whites with salt until stiff and fold into the mixture.

Add a quarter of the Greek yogurt mixture onto the cake crust. Put pear halves onto it and put the rest of the Greek yogurt mixture on top and smooth it out.

Mix together the red wine liquid and powdered sugar to make the topping. Sprinkle on top of the Greek yogurt mass.

Put into the preheated oven for 70 to 75 minutes.

When done take out of the oven and put it on a wire rack to cool and form.