Cheese and pear cake with meringue

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead flour, 1 egg, butter, salt and 100 g sugar with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Wrap the dough in foil and chill for about 30 minutes. Peel pears, remove core. Cut pears into slices.

2. 2

   Sprinkle slices with lemon juice. Mix quark, sour cream and 200 g sugar with the whisks of the hand mixer until smooth. First stir in 7 eggs one after the other, then the pudding powder. Grease the fat pan of the oven (32 x 39 cm) and roll out the shortcrust pastry thinly in it. First put pear wedges on the shortcrust pastry base, then spread the quark mixture on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 45-55 minutes. After approx. 30 minutes, beat the egg whites until stiff, adding 100 g sugar. Pour the beaten egg whites into a piping bag with a small perforated spout. Remove the cake from the oven about 10 minutes before the end of the cooking time and cut into about 24 pieces. Spray the beaten egg whites from each piece in an S-shape and bake until done.

3. 3

   After approx. 30 minutes, beat the egg whites until stiff, adding 100 g sugar. Pour the beaten egg whites into a piping bag with a small perforated spout. Remove the cake from the oven about 10 minutes before the end of the cooking time and cut into about 24 pieces. Spray the beaten egg whites from each piece in an S-shape and bake until done. If the beaten egg whites do not have enough colour, brown them under the grill. Let it cool down on a cake rack. Cut into pieces and serve

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
310 kcal

CARBS
34 g

FATS
15 g

PROTEINS
10 g