Pear and quark cake

Ingredients for 1 servings:

• 125 g butter, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 1 pack of lemon zest
• 125 g wheat flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 can of pear(s)
• 6 sheets of white gelatin
• 500 g low-fat curd cheese
• lemon juice
• 125 g sugar
• ¾ liter whipped cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 2 tbsp cocoa powder, instant (e.g. Nesquik)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

from a 26cm springform pan

Make a batter from the above ingredients, pour into a greased 26 cm springform pan, and bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. Remove the base from the pan and let cool. For the filling, drain the pears, cut into eighths, and place them on the cake base. Soak the gelatine according to the package instructions. Mix the quark with lemon juice and sugar. Stir in the dissolved gelatine. Whip 1/4 l of whipped cream until stiff and fold into the quark mixture. Invert the cake base in a cake ring and spread the quark cream over the pears. Chill for 1-2 hours. Whip the remaining cream with cream stiffener and vanilla sugar until stiff. Put 2-3 tablespoons into a piping bag fitted with a star nozzle. Fold the cocoa powder into the remaining cream and spread it over the quark mixture. Decorate the cake with whipped cream puffs.