John Myers
Ingredients for 1 servings:
- 4 eggs
- 200 g flour
- 125 g sugar
- 3 tbsp water, hot
- 250 g mascarpone
- 250 g quark (cottage cheese)
- 250 ml cream
- 200 g pear(s), diced (fresh or from a can)
- 50 g sugar
- 1 packet of vanilla sugar
- 1 tbsp rum
- 1 pinch of cinnamon
- 4 sheets of gelatin
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Beat egg whites until stiff peaks form and stir in the sugar while continuing to beat. Gradually beat in the egg yolks and water, continuing to beat until fluffy. Stir in the flour. Grease and flour a Bundt cake tin, pour in the batter, and bake for 30 minutes at 180°C. Allow to cool, then cut in half once. Line the Bundt cake tin all around with cling film. Place the top layer in the tin first, spread the filling on top, and cover with the second layer. Filling: Mix together the mascarpone, curd cheese, sugar, vanilla sugar, cinnamon, and rum. Fold the diced pears and whipped cream into the cream. Place the gelatine in cold water, then stir it into a little warm water until smooth. Allow to cool briefly and then stir it into the cream. Place the Bundt cake in the refrigerator for a few hours. Then carefully turn it out of the tin and decorate as desired.
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