Pear sting

Ingredients for 1 servings:

• 100 g butter
• 50 g sugar
• 1 tbsp honey
• 2 eggs
• 150 g flour
• 2 tsp baking powder
• 100 ml milk
• 1 kg pear(s)
• 250 ml water
• 1 tbsp sugar
• 2 tbsp cornstarch
• 50 g butter
• 50 g sugar
• 1 tbsp honey
• 50 g almond(s), flakes
• 200 ml cream
• 500 g quark
• Sugar or sweetener as desired
• 1 packet of vanilla sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Bienenstich with a difference – a fruity version with quark cream

Grease a 26 cm springform pan and chill. Preheat the oven to 200°C (top/bottom heat). For the pastry, cream the butter with sugar and honey until light and fluffy. Beat in the eggs one at a time. Sift the flour with the baking powder and stir in the milk. Pour the batter into the prepared springform pan and level off if necessary. Bake in the preheated oven for about 20 minutes. Then remove from the oven, remove the sides of the pan and let cool. Meanwhile, for the topping, peel, core and dice the pears. Mix 50 ml of water with the cornstarch and set aside. Bring the diced pears to a boil with the sugar and the remaining water. Cover and simmer for about 10-15 minutes until soft. Then add the mixed cornstarch and bring to a boil while stirring until the mixture thickens. Let cool, stirring occasionally to prevent a skin from forming. For the almond glaze, bring the butter, sugar and honey to a boil. Once the sugar has dissolved, stir in the flaked almonds. Cut the now cooled cake base in half crosswise. Place the bottom half on a cake plate and pour the pear compote on top. Spread the almond glaze as evenly as possible over the top. Allow both to cool thoroughly. Meanwhile, for the topping, whip the cream until stiff peaks form. Put the quark in a bowl, add the cream, and gently stir by hand until smooth. Sweeten to taste with vanilla sugar and sugar or sweetener. Spread the topping over the cooled pear compote and put the lid on.