Cut the marzipan into pieces. Wash apple and pear and rub dry. Quarter fruit, remove core. Cut quarter lengthwise into slices, sprinkle with lemon juice.
Cream the fat, 100 g sugar, vanillin sugar and marzipan with the whisks of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with 100 ml milk.
Pour into a greased tart mould (26 cm Ø; with lift-off base), dust with flour. Press fruit wedges into the dough with the skin side facing upwards in a sunny position. Cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake for about 40 minutes. Remove and let cool on a cake rack.
In the meantime, stir the sauce powder, 2 tablespoons of sugar and 6 tablespoons of milk until smooth. Boil up the remaining milk. Stir in the sauce powder, bring to the boil briefly and remove from the stove. Let the sauce cool down while stirring occasionally.
Carefully remove the cake from the mould and place it on a plate. Dust with icing sugar and serve with vanilla sauce. Whipped cream tastes good with it.