Mix flour, 50 g sugar, vanillin sugar, butter in flakes and 1 egg with the dough hooks of the hand mixer to a smooth dough. Cover and chill for about 30 minutes. Meanwhile peel 2 pears, halve, core and cut into cubes. Sprinkle with 2 tablespoons of lemon juice. Mix quark, crème fraîche, 250 g sugar, juice of 1 lemon, 5 eggs, pudding powder and sauce powder.
Carefully fold in diced pears. Roll out the dough to a circle (32 cm Ø). Line a greased springform pan (26 cm Ø) with the shortcrust pastry while pressing the edges. Pour in the curd mixture and smooth it down. Bake the cake in a preheated oven (electric range: 175 °C/ convection oven: not suitable/ gas: level 2) for 50-60 minutes. Cover after 40 minutes if necessary. Remove cake from the oven. Remove from the edge of the springform pan with a knife and let it cool down for about 2 1/2 hours. Before serving, warm up the jam and pass it through a sieve. Halve 1 pear, remove seeds and cut into slices.
Cover after 40 minutes if necessary. Remove cake from the oven. Remove from the edge of the springform pan with a knife and let it cool down for about 2 1/2 hours. Before serving, warm up the jam and pass it through a sieve. Halve 1 pear, remove seeds and cut into slices. Cover cake with pear slices and spread with jam. Decorate with mint
waiting time approx. 2 1/2 hours