Pear Flambé

Name: Pear Flambé
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 2 Pears (about 200 g each); 2 TABLESPOONS Lemon juice; 400 g Whole milk yoghurt; 125 g Sugar; 1 package Pudding powder "Vanilla Flavor"; 3 Eggs (size M); 100 g Low-fat curd; 3 TABLESPOONS Milk; 3 TABLESPOONS Oil; 1 pinch Salt; 200 g Flour; 1/2 package Baking Powder; 2 TABLESPOONS flaked almonds; 5 TABLESPOONS Wild cranberries in their own juice; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

2 Pears (about 200 g each)
2 TABLESPOONS Lemon juice
400 g Whole milk yoghurt
125 g Sugar
1 package Pudding powder "Vanilla Flavor"
3 Eggs (size M)
100 g Low-fat curd
3 TABLESPOONS Milk
3 TABLESPOONS Oil
1 pinch Salt
200 g Flour
1/2 package Baking Powder
2 TABLESPOONS flaked almonds
5 TABLESPOONS Wild cranberries in their own juice
7-10 Tbsp Grease

Directions

1
Pears wash, quarter, core and cut into slices. Sprinkle with lemon juice. Mix yoghurt, 75 g sugar, pudding powder and 2 eggs. Mix quark, milk, oil, 1 egg, 50 g sugar and salt. Mix flour and baking powder. Stir half of the flour into the quark mixture, knead the rest into it. Lightly grease a rectangular tart tin with removable base (approx. 20 x 28 cm) or a round tart tin (26 cm Ø).
2
Press the dough into the mould with floured hands, pressing the rim slightly up. Spread vanilla cream on top. Dab pears dry if necessary and place them on top of the dough in a fan shape. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes. Sprinkle the almonds on the cake about 10 minutes before the end of the baking time and bake with it. Let the cake cool down. Spread the cranberries in spots on the cake