Pear and sour cream layered dessert

Ingredients for 4 servings:

• 1 small cake (chocolate muffin)
• 250 g quark
• 150 g sour cream
• 1 packet of vanilla sugar
• 2 tbsp sugar
• 6 pear(s) – halves from the can
• Pear juice from the can
• alcohol of your choice (e.g. Amaretto)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

based on the pear and sour cream cake

Cut the muffin into small cubes. Mix the quark, sour cream, vanilla sugar, and sugar with the pear juice until smooth. Dice the pears as well. Layer everything in 4 glasses (e.g., whiskey glasses): first cake cubes, then pears, and finally sour cream. You can, of course, repeat this sequence to make 6 layers in total (or even more). I decorated with a few cake cubes and a pear slice each. Let it set in the fridge. Tips: You can, of course, use another (homemade) chocolate cake instead of the muffin and/or boil/steam fresh pears yourself. You can also soak the cake cubes in the glass with a few drops of alcohol of your choice (I used Amaretto).