Cheese crumble cake with pears

Name: Cheese crumble cake with pears
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 430 g Flour; 6 Eggs (size M); 300 g Sugar; 250 g Butter; 1 TEASPOON ground cinnamon; 250 ml Red wine; 800 g Pears (e.g. trout); 100 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp Salt; 500 g Low-fat curd; 500 g Ricotta cheese; 7-10 Tbsp grated rind of 1 untreated lemon; 1 can(s) (425 ml) Baby Pears; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

430 g Flour
6 Eggs (size M)
300 g Sugar
250 g Butter
1 TEASPOON ground cinnamon
250 ml Red wine
800 g Pears (e.g. trout)
100 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp Salt
500 g Low-fat curd
500 g Ricotta cheese
7-10 Tbsp grated rind of 1 untreated lemon
1 can(s) (425 ml) Baby Pears
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Quickly knead 250 g flour, 1 egg, 75 g sugar and 150 g butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for 30 minutes. Melt 100 g butter for the crumbles.
2
Knead 150 g flour, 50 g sugar, butter and cinnamon with the dough hooks of the hand mixer into crumbles and chill. Meanwhile boil 250 ml water, red wine and 50 g sugar. Peel and halve the pears and remove the core with a ball cutter.
3
Place the pear halves in the red wine stock and leave to steep for 30 minutes. In the meantime, whip cream until stiff and chill. Beat 5 eggs, vanilla sugar, 1 pinch of salt and 125 g sugar with the whisk of the hand mixer until thick and creamy.
4
Add the quark, ricotta, 30 g flour and lemon zest and stir in. Fold in whipped cream. Roll out the short pastry on a floured work surface and line a greased springform pan (26 cm Ø) with the short pastry.
5
Spread 1/4 of the cheese mixture on the shortcrust pastry base and smooth it down. Dab pear halves dry (leave stock in the pot) and spread evenly on top. Add the rest of the cheese mixture and smooth it down.
6
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes. After 30 minutes of baking time, spread crumbles evenly on the cheese mixture. In the meantime, drain the mini pears.
7
Add to the red wine stock and bring to the boil. Remove from the heat and let it cool down in the stock. Remove the cake from the oven, place on a cake rack and let it cool down. Remove the pears from the stock just before serving, dab dry, cut in half and decorate the cake with them.