Pear curd cake

Ingredients for 1 servings:

• 130 g flour, possibly half wholemeal flour, half white flour
• 60 g butter
• 50 g powdered sugar
• 1 packet of vanilla sugar (bourbon vanilla sugar)
• 1 pinch of salt
• 1 egg yolk
• some water
• 500 g pear(s), peeled and cut into pieces
• ⅛ liter grape juice
• 2 tbsp syrup (pear syrup) or agave syrup
• 2 cl pear schnapps
• 500 g quark (cottage cheese)
• 100 g cane sugar (raw cane sugar, mascobado sugar)
• Cinnamon powder
• Ginger
• cardamom
• some lemon juice
• some lemon peel
• ½ tsp agar-agar
• ½ liter cream
• 2 tsp cream stiffener
• 2 tbsp sugar
• some jam, preferably pear jam
• 1 pack of almond flakes

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

without gelatin, with agar-agar

Make a shortcrust pastry with the flour, butter, powdered sugar, vanilla sugar, a pinch of salt, and the egg yolk. Add a small spoonful of water (depending on the type of flour) and refrigerate for at least 1 hour (to do this, shape the dough into a ball and wrap it in plastic wrap). In the meantime, peel and dice the pears, and briefly sauté them with a little grape juice and pear syrup (or agave syrup) until soft. Drain and reserving the liquid (you’ll need it later for the agar-agar and the quark mixture). Let everything cool completely. Remove the pastry from the refrigerator, cut into slices, and place the slices in a springform pan, press them together, and bake the base at 200°C for about 20 minutes. Let it cool completely. Then spread the jam over the pastry base and place the cooled pears on top. Combine the quark with muscovado sugar and schnapps, flavor with the spices, lemon juice, and lemon zest. Simmer the pear juice (which was released during the stewing process) with agar-agar for 2 minutes and stir into the mixture. Spread the quark mixture onto the cake base with the pears. Whip the cream with the remaining ingredients until stiff peaks form, fold in half of the almond slivers and spread over the cake. Toast the remaining almond slivers (either in a warm oven or in a pan) and sprinkle on top. Then refrigerate the cake for at least 2 hours or place it on a cold balcony. A beautiful, delicious layered cake for a cozy Sunday afternoon.