Knead flour, 75 g sugar, lemon zest, fat in pieces and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover the dough and leave to cool for approx. 30 minutes
Peel the pears, quarter them, remove the seeds and cut them crosswise into thin slices. Sprinkle with lemon juice. Roll out 2/3 of the dough on the bottom of the mould (26 cm Ø) and enclose the edge of the mould. Form the rest of the dough into a roll, place on the edge of the mould and press up 3-4 cm
Mix quark, sour cream, 3 eggs, 100 g sugar, vanillin sugar and custard powder with the whisks of the hand mixer. Fold in pears and spread on the bottom. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 1 hour. Let them cool down. Dust the cake with icing sugar