Pear-cot cake

Name: Pear-cot cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 250 g Flour; 140 g soft butter or margarine; 75 g Icing sugar; 2 Egg Yolk; 1 jar(s) (850 ml; drained weight 540 g) Pears; 100 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 package "Fine lemon peel"; 4 Egg yolk (size M); 250 g Low-fat curd; 250 g Schmand; 50 g Flour; 3 Protein; 4 TABLESPOONS flaked almonds; 2 TABLESPOONS Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

250 g Flour
140 g soft butter or margarine
75 g Icing sugar
2 Egg Yolk
1 jar(s) (850 ml; drained weight 540 g) Pears
100 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 package "Fine lemon peel"
4 Egg yolk (size M)
250 g Low-fat curd
250 g Schmand
50 g Flour
3 Protein
4 TABLESPOONS flaked almonds
2 TABLESPOONS Icing sugar

Directions

1
For the dough, knead flour, fat, icing sugar, egg yolk and one to two tablespoons of cold water to make a smooth dough. Cover and let rest in the refrigerator for 30 minutes. Drain the pears.
2
For the topping, beat the fat, 50 g sugar, vanillin sugar, salt and lemon zest until creamy. Stir in egg yolk, curd and sour cream. Dust with flour. Beat the egg whites until very stiff, pour in the remaining sugar.
3
Add the flour to the quark mixture. Roll out the dough on a fat pan (40 x 30 cm). Cut pear halves into wide slices and spread them on the base. Pour the quark mixture over it and smooth it down.
4
Sprinkle with flaked almonds and bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45 minutes. Let it cool down on a cake rack and dust with icing sugar. Makes twelve pieces.