Pear cake

Ingredients for 1 servings:

• 400 g flour
• 200 g sugar
• 1 tbsp vanilla sugar
• 2 tbsp cocoa powder
• 1 tbsp baking powder
• 1 pinch of salt
• 1 egg(s)
• 200 g butter
• 200 g sugar
• 250 g butter
• 1 kg pear(s)
• 4 eggs
• 1 vanilla pod(s), the pulp
• 500 g quark (low-fat quark)
• 3 tbsp schnapps
• 1 pkt. pudding powder, vanilla
• 2 tbsp breadcrumbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the flour, sugar, vanilla sugar, cocoa powder, baking powder, salt, egg, and butter into a smooth dough and chill in the refrigerator. Peel, quarter, core, and slice the pears. Bring 100 ml of water, 50 g of sugar, and the vanilla pulp to a boil. Add the pears and simmer for 4-5 minutes. Stir in the schnapps and let the pears cool in the liquid. Cream the butter, sugar, and vanilla sugar until creamy. Beat in the eggs one at a time, then stir in the quark and pudding powder. Pour ¾ of the shortcrust pastry into a springform pan and pull up the sides. Prick the base several times and sprinkle with breadcrumbs. Drain the pears and cover the shortcrust pastry base with the pears, spread the quark cream on top and smooth it down. Roll out the remaining pastry and tear it into pieces. Place pieces of pastry on the cake. Bake at 175 °C for approx. 90 minutes, uncovering the cake after 40 minutes. Let the cake cool in the pan.