Pear tin cake with egg icing

Name: Pear tin cake with egg icing
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 300 g Flour; 1 package Baking Powder; 175 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 150 g Low-fat curd; 7 TABLESPOONS Oil; 7 TABLESPOONS Milk; 250 g Schmand; 4 Eggs (size M); 1 package Sauce powder "Vanilla flavor; 6 Pears (about 200 g each)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

300 g Flour
1 package Baking Powder
175 g Sugar
1 pinch Salt
1 package Vanillin sugar
150 g Low-fat curd
7 TABLESPOONS Oil
7 TABLESPOONS Milk
250 g Schmand
4 Eggs (size M)
1 package Sauce powder "Vanilla flavor
6 Pears (about 200 g each)

Directions

1
Mix flour, baking powder, 100 g sugar, salt and vanillin sugar. Add quark, oil and milk. Knead to a smooth dough with the dough hooks of the hand mixer. Knead again briefly with your hands. Grease a baking tray (32 x 39 cm) and roll out the dough in it. For the icing, mix sour cream, eggs, 75 g sugar and sauce powder with the whisks of the hand mixer.
2
Peel and halve the pears. Remove the core and cut the halved pears several times at the top. Spread on the dough and pour the icing over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Remove from the oven, place on a cake rack and let cool. Cut into pieces and dust with icing sugar