Pear-quark cake from the tray

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 2 Lemons
  • 1.5 kg medium sized firm pears
  • 375 g Sugar
  • 400 g Flour
  • 1 package Baking Powder
  • 1.2 kg Low-fat curd
  • 8 TABLESPOONS Milk
  • 8 TABLESPOONS Oil
  • 5 Eggs (size M)
  • 2 packages Vanillin sugar
  • 400 g Schmand
  • 1 package Pudding powder "Vanilla Flavor"
  • 100–150 g Apricot Jam
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Halve the lemons and squeeze the juice. Peel and halve the pears and remove the core. Bring 1.5 litres of water, 100 g sugar and approx. 5 tbsp. lemon juice to the boil. Cook the pear halves at medium heat (lightly simmering) for about 15 minutes until firm to the bite. Remove the pears from the stock and let them drip off on a tea towel. Cut the pears into strips on the convex side

  2. 2

    For the quark and oil dough, pour flour, baking powder, 100 g sugar, 200 g quark, milk and oil into a mixing bowl and knead into a smooth dough with the dough hooks of the hand mixer. Roll out the dough into a rectangle on a floured work surface (approx. 32 x 39 cm). Grease the fat pan of the oven and dust with flour. Lift the dough onto the fat pan, pull up the edge a little

  3. 3

    Separate eggs. Put 75 g sugar, egg yolks and 2 sachets of vanilla sugar into a large mixing bowl and beat until creamy with the whisks of the hand mixer. Add 1 kg quark, approx. 3 tbsp lemon juice and sour cream and stir in. Stir in pudding powder. Beat the egg whites until stiff, then add 100 g sugar. fold the beaten egg white into the quark mixture

  4. 4

    Bring the jam to the boil and pass through a sieve. Spread a thin layer of jam on the base, then spread the quark mixture evenly on top. Dab pear halves dry and press them into the cheese mixture. Bake the cake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. Remove the cake from the oven and let it cool down on a cake rack. Cut the cake into pieces and dust with icing sugar before serving

Nutrition Facts

KCAL
290 kcal
CARBS
39 g
FATS
9 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesCake

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