Juicy pear cake with quark and almonds

Ingredients for 1 servings:

• 150 g butter or margarine
• 100 g sugar
• 3 eggs, size M
• 2 packets of vanilla sugar
• 250 g quark, 20% fat
• 50 g almonds, chopped
• 200 g flour
• ½ tsp, crushed cinnamon powder
• ½ tsp, leveled gingerbread spice
• ½ tsp, leveled clove powder
• 6 pear(s), not too hard
• 3 tbsp brandy or fruit brandy
• Powdered sugar for garnishing
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel and core half of the pears, cut them into 1 cm pieces, and mix them with the brandy. Set aside. Combine the butter or margarine with the sugar and vanilla sugar in a food processor. Add the eggs, almonds, and quark and mix everything into a paste. Mix the flour with the baking powder and spices, sift them through (important!), and mix into the mixture. Grease a 24 cm springform pan and sprinkle with a little flour. Stir the brandy-marinated pears into the mixture with a spoon. Pour the batter into the prepared springform pan and smooth the surface. Peel, quarter, and core the remaining pears, place them on the cake, and press them down lightly. Bake the cake in a preheated oven at 200 °C (top/bottom heat) for 45 minutes, taking your own oven’s instructions into account.