This unusual cake was inspired by one I tasted in Sweden. During baking, a layer of almond cream and pear sinks almost to the bottom and becomes the top when unmolded. The pear adds luscious moisture to the crumb; the almond cream imbues it with lovely flavor. I especially love this cake served shortly after cooling, when the crust is still crunchy and the crumb is at its softest. However, it is still delicious for at least two days after baking.