John Myers
Contents
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Ingredients
Shortcrust
- 300 g Flour
- 200 g Margarine
- 100 g Sugar
- 1 Egg
- 1 pinch Salt
filling
- 4 Egg yolk
- 80 g Margarine
- 175 g Sugar
- 500 g Quark
- 1 packet Vanilla sugar
- 1 packet Custard powder "cream"
- 4 Egg Whites
- 1 pinch Salt
Covering
- 5 Pear halves from the can ... were left over from the legs of wild hare
- 6 small, crumbly Apples
- 6 small, crumbly Cranberry compote
molding
- 0,25 L Pear juice .... from a can
- 1 packet Cake icing powder white
Instructions
- Knead the shortcrust pastry ingredients and chill for 30 minutes, then roll out and place in a greased and floured cheesecake pan - or springform pan - forming a 3 cm high rim
- Allow the pears to drain, catch the juice and set aside - peel the apples, cut in half and remove the core
- Stir the margarine with sugar until foamy, add the egg yolks and continue stirring until it is nice and creamy ..... now the quark and the pudding powder are stirred in and finally the egg white, beaten stiff with salt, is carefully folded in
- Pour the curd mixture on the bottom, smooth it out and then carefully distribute the fruit on top
- Put a little cranberry compote in each fruit opening
- Put the cake in the oven and bake at 180 ° C for about 1 hour
- Mix the pear juice with the icing powder and, depending on your taste, add a little more sugar, cook according to the instructions on the packet and spread over the cheesecake, allow to cool
Nutrition
Serving: 100gCalories: 330kcalCarbohydrates: 37.7gProtein: 7.1gFat: 16.6g
