Quark and pear cake with rusk and nut base

Ingredients for 1 servings:

• 12 slices of rusk
• 400 g cake icing (hazelnut icing)
• 60 g butter
• 2 can/n bulb(s)
• 2 cups of cream
• 1 kg cream cheese, or low-fat cheese if you like
• 100 g sugar
• 1 sachet powder (Quarkfein Vanilla)
• 12 sheets of gelatin
• 2 large pears
• ½ lemon(s), juice
• 1 bag of chopped pistachios for decoration
• 1 packet of vanilla sugar
• 1 pack of cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

no baking, very tasty and fruity

For the base, finely crumble the onions with a rolling pin in a freezer bag. I use a large zip-top freezer bag for this. It should be crushed very finely so that there are no thick pieces in the base. Cut the hazelnut glaze into small pieces and slowly melt them with the butter in a water bath. When the glaze is smooth, slowly stir in the crumbled onions until a thick batter forms. Pour the batter into a greased 26 cm springform pan and press the base firmly into the pan with a wet tablespoon. Then chill for about 1 hour. For the filling, drain the 2 cans of pears well in a sieve to prevent the base from becoming soggy. Soak the gelatine in cold water, squeeze out the excess liquid, and heat gently. In the meantime, mix together the quark, 1 cup of cream, half a package of cream stabilizer, sugar, and the quark flour. When the gelatin is liquid, stir a spoonful of the quark mixture into the gelatin and then add it to the quark mixture while stirring. Now arrange the drained pears close together on the cooled base. Then spread the quark mixture over the pears. Smooth the mixture out with a long, smooth knife. Leave to stand in the refrigerator for at least 12 hours, ideally overnight. Loosen the tin with a knife. For the decoration, whip the cup of cream with the rest of the sachet of cream stiffener and the vanilla sugar until stiff and cover the cake with it. Then wash the two pears, slice them lengthwise, remove the cores and cut them into equal-sized slices with the peel. Put the lemon juice in a bowl and dip the pear slices in the lemon juice on both sides to prevent them from browning later. Then press the pear slices upright onto the cream decoration. Place the chopped pistachios in the center of the cake as decoration. Note: I have made this cake several times. It’s very popular in both summer and winter. Since my mother wants it again for Christmas, I didn’t want to withhold the recipe from you any longer.