John Myers
Pear Cream Cake
The perfect pear cream cake recipe with a picture and simple step-by-step instructions.
- 375 g Flour
- 500 g Sugar
- 1 packet Vanilla sugar
- 375 g Butter
- 2 Can Pears
- 1 piece Lemon
- 500 g Lowfat quark
- 500 g Sour cream
- 6 piece Eggs size M
- 2 packet Vanilla flavored custard powder
- 1 piece Vanilla pod
- 150 g Flaked almonds
- Knead the flour, 125 grams of sugar, vanilla sugar, 1 egg and 220 grams of butter into a shortcrust pastry and put in foil and put in a cool place.
- Mix the quark, sour cream, 5 eggs, 300 grams of sugar, pudding powder and vanilla pulp.
- Grease a drip pan well with butter.
- Put the shortcrust pastry in the drip pan and roll out.
- Spread the pear pieces on top.
- Pour the sour cream on top, sprinkle with flaked almonds. Bake in a preheated oven (fan oven 150 C) for 20 minutes.
- Then spread 75 grams of butter in flakes on the cake and sprinkle with 50 grams of sugar.
- Increase the oven temperature from 150 C to 175 C and bake for another 20-25 minutes.
- Unfortunately I forgot to take a picture. Sorry
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