Line the base and side of a 20cm round cake tin with baking paper. Preheat oven to 170C.
Using an electric mixer, beat the Eggs and Sugar for 5 minutes or until thick and pale. Gradually sift combined Flours over the egg mixture while folding in with a large spoon or spatula.
Pour the mixture into the tin and bake for 40 minutes or until cake springs back when gently touched. Turn out on wire rack. Carefully peel away baking paper, then leave to cool.
Place all the custard ingredients in a saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens.
Alternative Method: Place all the custard ingredients in a heat-proof bowl and mix well. Cook in a microwave at medium power about 600W for 1 minute, and stir using a whisk. Repeat this three times. Then cook for 30 seconds and whisk, repeat until cooked.
Slice the cake in half and spread over a half of the custard, arrange sliced pear, then cover with remaining custard and sandwich with cake top.
Dust with Icing Sugar and serve.
