in Germany

Aunt Rösle's pear cake

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Ingredients for 1 servings:

  • 250 g flour
  • 70 g sugar
  • 110 g butter
  • 1 egg(s)
  • 1 pinch of salt
  • 1 tsp baking powder
  • 500 g pear(s), stewed / pickled
  • 3 egg yolks
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 1 packet of pudding powder (vanilla)
  • 500 g quark
  • 250 ml cream
  • 250 ml milk
  • 3 egg whites
  • 100 g sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

from the Swabian oven

Knead the flour, sugar, butter, egg, salt, and baking powder into a shortcrust pastry. Let it rest for about 3 hours. Beat the egg yolks with the sugar until fluffy. Stir in the vanilla sugar, vanilla pudding powder, quark, cream, and milk. Roll out the shortcrust pastry and top with the pears. Pour the very runny filling over the pears and bake at about 170°C for about 70 minutes. Beat the egg whites and sugar until stiff, pour over the cake, and bake for another 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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