John Myers
Cottage Cheese Pear Cake
The perfect cottage cheese pear cake recipe with a picture and simple step-by-step instructions.
- For the dough:
- 250 g Flour
- 125 g Cold butter
- 125 g Sugar white
- 1 Egg
- 2 teaspoon Baking powder
- For covering:
- 3 Pears fresh
- 300 Milliliters White wine
- 200 Milliliters Water
- 3 tbsp Sugar white
- For the cast:
- 500 g Quark 40%
- 250 g Cream
- 2 Eggs
- 4 tablespoon Sugar white
- 1 packet Vanilla pudding
- Semolina to sprinkle
- Mix the baking powder with the flour and place in a mixing bowl. Add the cold butter, sugar and egg and make a kneading dough. Wrap the dough in foil and leave to cool for approx. 45 minutes.
- Peel the pears, remove the core and cut into medium-sized cubes. Put the wine and water in a saucepan and bring to the boil. Add the pear cubes and sauté over a low heat until soft. Then pour the pear cubes into a sieve and drain well.
- In a bowl, stir the quark with the eggs until creamy. Add the cream and stir in. Add the sugar and stir in.
- Pour the dough into a prepared 26 mm spring form and pull up a high edge. Sprinkle the dough base well with semolina. Put the pear cubes on the dough base and distribute them. Put the quark mixture on top and smooth it out.
- Now place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for approx. 50-55 minutes. When the baking time is over, take it out of the oven and let it cool down in the tin for 15 minutes. Now remove the edge of the springform pan and let the cake cool down.
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