Pear Pudding Kitchen

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt butter in a pot. Mix 150 g flour and 75 g sugar in a bowl. Add hot butter at once and knead into crumbles using the dough hooks of the hand mixer. Let it cool down. Drain the pears on a sieve. Cut pear halves into thick slices.

2. 2

   Put quark, 6 tablespoons of milk, oil, 75 g sugar, lemon peel and salt into a bowl and mix. Mix 300 g flour and baking powder, stir in about 1/3, then knead in the remaining flour with the dough hooks of the hand mixer. For the pudding, boil 350 ml milk and 30 g sugar in a pot. Mix the pudding powder and 5 tablespoons of milk. Remove the pot from the stove, stir in the pudding powder and boil again for about 1 minute while stirring. Remove from the stove. Form a roll from the quark oil dough and cut it into 8-9 pieces. Roll out each piece of dough with a cake roll into longish, oval cakes. Place on two baking trays lined with baking paper and spread a heaped tablespoon of pudding on each tray. Cover with pear wedges and sprinkle with crumbles. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Mix the egg yolks and 1 tablespoon of milk.

3. 3

   Roll out each piece of dough with a cake roll into longish, oval cakes. Place on two baking trays lined with baking paper and spread a heaped tablespoon of pudding on each tray. Cover with pear wedges and sprinkle with crumbles. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Mix the egg yolks and 1 tablespoon of milk. Brush the edges of the cakes with the milk about 5 minutes before the end of the baking time. Let them cool down and serve sprinkled with icing sugar. Tastes best freshly baked

Nutrition Facts

KCAL
510 kcal

CARBS
72 g

FATS
21 g

PROTEINS
10 g