Pear and sour cream cake

Name: Pear and sour cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 375 g Flour; 500 g Sugar; 1 package Vanillin sugar; 6 Eggs (size M); 375 g Butter; 2 kg Pears (e.g. trout); 7-10 Tbsp Juice of 1 lemon; 500 g Low-fat curd; 500 g Schmand; 2 packages Pudding powder "Vanilla Flavor"; 7-10 Tbsp scraped pulp from 1 vanilla pod; 100 g flaked almonds; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

375 g Flour
500 g Sugar
1 package Vanillin sugar
6 Eggs (size M)
375 g Butter
2 kg Pears (e.g. trout)
7-10 Tbsp Juice of 1 lemon
500 g Low-fat curd
500 g Schmand
2 packages Pudding powder "Vanilla Flavor"
7-10 Tbsp scraped pulp from 1 vanilla pod
100 g flaked almonds
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Knead flour, 125 g sugar, vanillin sugar, 1 egg and 250 g butter in pieces to a smooth shortcrust pastry. Wrap in foil and chill for about 1 hour. Peel, quarter and core the pears and cut them into pieces. Put 50 g butter, 25 g sugar and lemon juice in a pot, add pear pieces. Heat everything, bring to the boil and simmer for about 5 minutes, stirring in between.
2
Drain the pear pieces and let them cool down. Mix quark, sour cream, 5 eggs, 300 g sugar, pudding powder and vanilla pulp. Grease the fat pan of the oven (approx. 32 x 39 cm x approx. 2 cm) and dust with flour. Roll out the dough in the fat pan, pressing up one edge. Spread pear pieces on the bottom. Pour the mud mixture over it and sprinkle with almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Spread 75 g butter in flakes on the cake, sprinkle with 50 g sugar. Increase the temperature of the oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake for 20-25 minutes until golden brown. Let the cake cool down.
3
Pour the mud mixture over it and sprinkle with almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Spread 75 g butter in flakes on the cake, sprinkle with 50 g sugar. Increase the temperature of the oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake for 20-25 minutes until golden brown. Let the cake cool down. Dust the edge with icing sugar. Whipped cream tastes good with it
4
waiting time approx. 2 hours