Crumb cake \"Pear Helene\"

Name: Crumb cake \"Pear Helene\"
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1 untreated lemon; 4 (150 g each) Pears; 1 can(s) (425 ml; separation weight: 210 g) Baby Pears; 400 ml medium dry red wine; 300 g Sugar; 1 Cinnamon stick; 100 g Dark chocolate; 400 g Flour; 250 g soft butter; 1 TABLESPOON Cocoa powder; 500 g Low-fat curd; 250 g Schmand; 1 package Pudding powder "Vanilla Flavor"; 6 Eggs (size M); 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

1 untreated lemon
4 (150 g each) Pears
1 can(s) (425 ml; separation weight: 210 g) Baby Pears
400 ml medium dry red wine
300 g Sugar
1 Cinnamon stick
100 g Dark chocolate
400 g Flour
250 g soft butter
1 TABLESPOON Cocoa powder
500 g Low-fat curd
250 g Schmand
1 package Pudding powder "Vanilla Flavor"
6 Eggs (size M)
7-10 Tbsp Grease

Directions

1
Wash the lemon and peel thinly. Halve the lemon and squeeze the juice. Peel, halve and core the pears. Drain the pears from the tin, collecting the juice. Boil up juice, red wine, 25 g sugar, cinnamon, lemon juice and zest. Add fresh pears and cook over low heat for 10-15 minutes, depending on the firmness of the pears, until soft. Add canned pears and cook for the last 5 minutes. Leave to cool in the red wine stock.
2
Chop 50 g chocolate and melt over a warm water bath. Leave to cool a little. Knead flour, 125 g sugar, butter, cocoa and chocolate with the dough hooks of the hand mixer to crumbles. Grease a springform pan (26 cm Ø). Put half of the crumbles into the form and press them to a flat bottom. Put it in a cold place. Drain pears well. Put baby pears aside for decoration. Stir curd, sour cream, 150 g sugar and pudding powder until smooth. Stir in the eggs one by one. Pour a little curd cream on the bottom. Place the pear halves with the cut surface in a circle. Add the rest of the quark cream. Bake in the preheated oven (electric cooker 200 °C/ convection oven 175 °C/ gas mark 3) on the lowest rack for about 1 hour. After 20 minutes of baking time, spread the remaining crumbles on the cake. Bake to the end.
3
Stir curd, sour cream, 150 g sugar and pudding powder until smooth. Stir in the eggs one by one. Pour a little curd cream on the bottom. Place the pear halves with the cut surface in a circle. Add the rest of the quark cream. Bake in the preheated oven (electric cooker 200 °C/ convection oven 175 °C/ gas mark 3) on the lowest rack for about 1 hour. After 20 minutes of baking time, spread the remaining crumbles on the cake. Bake to the end. Leave to rest for 5 minutes in a switched off oven. Remove from the oven, carefully loosen the edge with a knife and let it cool in the pan. Chop 50 g chocolate and melt over a warm water bath. Remove the cake from the mould. Spread the cake with a spoonful of chocolate on the edge of the cake. Let it dry. Cut some baby pears into quarters. Decorate the cake with the pears
4
Leave to rest for 5 minutes in a switched off oven. Remove from the oven, carefully loosen the edge with a knife and let it cool in the pan. Chop 50 g chocolate and melt over a warm water bath. Remove the cake from the mould. Spread the cake with a spoonful of chocolate on the edge of the cake. Let it dry. Cut some baby pears into quarters. Decorate the cake with the pears
5
waiting time approx. 3 hours