Grease the springform pan (26 cm Ø). Melt the fat. Crumble the rusk finely. Knead well with fat. Knead in a few drops of sweetener.
Pour the mixture onto the bottom of the mould and press it down. Place the edge of the mould around it. Cool for 3 hours
Soak the gelatine. Finely chop the chocolate. Mix the quark and 40 g cranberries. Fold in the chocolate. Flavour with sweetener. Squeeze the gelatine, dissolve and stir in. Put it in a cold place until the mass begins to gel
Whip 200 g cream until stiff, fold in. Spread the mixture on the base. Chill for about 3 hours.
Steam the pears in a little water for 10-15 minutes, drain and allow to cool. Whip the rest of the cream until stiff. Cover cake with pears. Decorate with cream and 35 g cranberries