Dreamy pear and quark cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 2 large eggs
• 1 pinch of salt
• 65 ml milk
• 190 g flour
• ½ pack of baking powder
• Fat, for the shape
• Flour , for the shape
• 1 can pear(s), half fruit
• 200 ml whipped cream
• 1 pack of cream stiffener
• 500 g low-fat curd cheese
• 3 tbsp powdered sugar
• 1 packet of vanilla sugar
• 1 pack of cake glaze, clear
• 2 tbsp sugar
• 250 ml pear juice, from the can

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

Base: Cream butter, sugar, and vanilla sugar until fluffy. Add eggs, a pinch of salt, milk, flour, and baking powder, and mix everything with a whisk for a few minutes until a smooth batter forms. Pour into a greased and floured springform pan and bake in a preheated oven at approximately 180 degrees Celsius (top/bottom heat) for 20 minutes (test with a skewer). Let the base cool on a rack. Topping: Drain the pears well. Reserve 1/4 liter of canned pear juice for the glaze and, if necessary, strain it through a fine sieve. Place the cooled cake base on a cake plate. Surround it with a cake ring. Place the pears on the base. Cut up any pear pieces if they are too thick. Whip the cream with Sahnefest until stiff peaks form. In another bowl, combine the quark with the powdered sugar and vanilla sugar. Then fold in the whipped cream. Spread the quark mixture over the pears on the base and smooth the top. Glaze: Combine the glaze with the sugar and pear juice in a small saucepan. Whisk thoroughly and bring to a boil. Let the glaze cool for one minute while stirring, then spread it evenly over the quark mixture. Once the glaze has set, refrigerate the cake. The cake should be chilled for at least 3 hours before eating. It’s best to make it the day before and refrigerate it overnight.