Pear Quark Cake

Ingredients

Directions

1. 1

   Put flour, baking powder, fat, 75 g sugar, 1 egg, lemon peel and salt in a bowl and knead into a smooth shortcrust pastry. Cover and chill for about 30 minutes. Grease a springform pan (24 cm Ø). Roll out just under 2/3 of the dough on the bottom of the springform pan, cut off any excess dough and refrigerate with the rest of the dough. Place the edge of the springform pan around the base and prick the base several times with a fork.

2. 2

   Pre-bake in the preheated oven (electric: 175 °C / gas: level 2) for about 15 minutes. In the meantime peel, halve and quarter the pears and cut out the core. Cut pear quarters into slices and sprinkle with lemon juice. Remove the short pastry base from the oven and let it cool down. Mix quark, sour cream, remaining eggs and sugar, vanilla sugar and pudding powder well. Fold in pears. Roll out the rest of the shortcrust pastry thinly on a floured work surface, cut it into 4-5 cm wide strips and press them against the edge of the springform pan. Pour in the pear mixture, smooth it down and bake in a preheated oven (electric: 175 °C / gas: level 2) for about 1 hour. Let it cool down and remove from the tin.

3. 3

   Fold in pears. Roll out the rest of the shortcrust pastry thinly on a floured work surface, cut it into 4-5 cm wide strips and press them against the edge of the springform pan. Pour in the pear mixture, smooth it down and bake in a preheated oven (electric: 175 °C / gas: level 2) for about 1 hour. Let it cool down and remove from the tin. Dust with icing sugar and serve decorated with mint. Results in approx. 12 pieces