Pear curd cake

Name: Pear curd cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 120 g Butter or margarine; 250 g Flour; 125 g Sugar; 1/2 package Baking Powder; 1 Egg Yolk; 4 TABLESPOONS Lemon juice; 1 1/2 can(s) (850 ml each; separation weight: 460 g = 8 pieces) Pears; 2 Eggs (size M); 60 g Butter or margarine; 75 g Sugar; 6 TABLESPOONS Lemon juice; 375 g Low-fat curd; 2 heaped Tbsp Semolina; 1 Protein; 7-10 Tbsp hail sugar, baby pears, mint

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

120 g Butter or margarine
250 g Flour
125 g Sugar
1/2 package Baking Powder
1 Egg Yolk
4 TABLESPOONS Lemon juice
1 1/2 can(s) (850 ml each; separation weight: 460 g = 8 pieces) Pears
2 Eggs (size M)
60 g Butter or margarine
75 g Sugar
6 TABLESPOONS Lemon juice
375 g Low-fat curd
2 heaped Tbsp Semolina
1 Protein
7-10 Tbsp hail sugar, baby pears, mint

Directions

1
Melt the fat. Mix flour, sugar and baking powder. Add egg yolk, lemon juice and fat. Use the dough hooks of the hand mixer to make crumbles. For the filling drain the pears.
2
Separate eggs. Cream fat and sugar. Add lemon juice, quark, egg yolks and semolina and mix. Beat the egg whites until stiff, fold into the quark mixture. Put 2/3 of the crumbles into a springform pan (26 cm Ø), press it down a little.
3
Fill with quark mixture. Cover with pear halves. Sprinkle the rest of the crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Before serving, decorate as desired with sugar crystals, baby pears and mint.
4
Results in about 12 pieces.