Pear and quark cake my mother made

Ingredients for 1 servings:

• 125 g flour
• 125 g sugar
• 125 g margarine
• 1 tsp baking powder
• 2 m.-sized eggs
• 500 g low-fat quark (do not use a higher fat content!)
• 150 g sugar
• 3 m.-sized eggs
• ½ lemon(s), grated peel
• 50 ml milk
• 1 can/n bulb(s)
• 6 sheets of gelatin (equivalent to 1 sachet)
• 2 bags of cake glaze, clear
• n. B. Water for casting
• some fat for the mold

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Bake a day earlier – no stress!

For the base, beat the margarine and sugar until fluffy. Add a pinch of salt. Gradually add the eggs, one at a time, while continuing to beat. Finally, stir in the sifted flour and baking powder. The batter should be well beaten! Line the bottom of a 26 cm springform pan with parchment paper and lightly grease the sides. Bake in a preheated oven at 160°C for approximately 20-30 minutes, depending on your oven. Test the doneness with a skewer. Allow to cool completely on a wire rack, then place a cake ring around the pears. Drain the pears thoroughly (!), catching the juice. Arrange the pears whole on the base. You’ll probably have some left over for decoration. For the filling, separate the eggs and beat the egg whites with 100 g of the sugar until stiff peaks form. Mix the quark with the milk, the remaining 50 g of sugar, the grated lemon zest, and the egg yolks. Dissolve the gelatin according to the package instructions. Then add some of the quark cream to the gelatin and stir well. Only then add the gelatin mixture to the remaining cream. Stir everything well. Finally, fold in the beaten egg whites. Spread the finished quark filling over the pears. Now place in the refrigerator and let it set a little. Cut the remaining pears into thin wedges and arrange them decoratively on the cake. Then make the glaze (liquid: half canned pear juice and half water) according to the package instructions. Let it cool slightly and spread it evenly over the finished cake, covering the pears. The cake can then be kept covered in the refrigerator until ready to eat the next day.