Roll out the dough into a round layer 5-7 mm thick. Transfer it to a 22 cm round springform pan lined with parchment paper. Form the sides. If there is excess dough, cut it off. Make ten holes with a fork.
Pour dry beans into a mold with a layer of 1.5-2 cm. Bake in the oven at 180 ° C, 15-20 minutes. Carefully remove, remove the beans and paper, and return to the oven for another 7-10 minutes.
During this time, peel the pears, cut into 4 parts, remove the core. Cut into medium cubes. Transfer to a bowl and drizzle with lemon juice. Add half the sugar and spices. Leave until use.
For topping, mix oatmeal, flour, 40 g finely chopped almonds, powdered sugar and salt. Add oil grated on a coarse grater. Quickly mix the mixture with your hands until medium crumbs. Add syrup or honey, stir.
Sprinkle the dough base evenly with the remaining finely chopped almonds. Put the pears on top - topping. Pears must be completely closed. Sprinkle with almond flakes and remaining sugar. Bake at 200°C for 20-30 minutes. Remove the mold from the oven and let cool slightly. Take the cake out of the mold. Serve with ice cream.