Quark cake with poppy seeds and pears in yufka dough

Ingredients for 1 servings:

• 1 pack of dough sheets (Yufka or Filo), approx. 300 g
• 1 kg low-fat curd cheese
• 200 g natural yogurt, low-fat
• 5 eggs, separated
• 200 g sugar
• 3 tbsp cornstarch
• 100 g poppy seeds, ground
• 4 tbsp Amaretto
• 3 small pears
• Fat, for the shape
• Milk, for brushing
• Powdered sugar, for dusting

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

Low in fat, but extremely tasty and great to look at!

Beat the egg yolks with the sugar until frothy, then add the quark and yogurt. Sift over the cornstarch and mix everything until smooth. Mix the ground poppy seeds with the Amaretto to form a thick, sticky mixture. If you don’t like Amaretto, you can also use milk. Cut the pears into small, bite-sized pieces. Thin slices are best, and then halve them again lengthwise. I prefer canned pears because they’re a bit softer, but fresh ones work too. Beat the egg whites until stiff and carefully fold them into the quark mixture. The cake is now “built” in three layers: First, line a greased springform pan with two layers of yufka dough, allowing the edges to overhang slightly. Don’t leave it too long, because the dough brittles very quickly when exposed to air. If it breaks a little when layering, don’t worry; the filling will make everything stick together perfectly later. So just add individual pieces of dough to the pan. Now add 1/3 of the quark mixture to the yufka, followed by 1/3 of the pears, and then 1/3 of the poppy seed mixture. Simply drop the poppy seeds into small pieces using a teaspoon and place them on top of the quark. Then place a few more yufka pieces on top. Feel free to tear off a few snippets and layer them in so that the quark layer is completely covered with enough yufka. Repeat this in three layers, finishing with a layer of yufka. Brush this layer with a little milk. The dough should absorb the liquid well, otherwise it will dry out too quickly and turn very dark in the oven. Bake in a preheated oven at approximately 180 degrees Celsius (top/bottom heat) for 75 minutes on the middle rack. As soon as the top of the cake starts to get too dark, simply cover with aluminum foil until the end of the baking time. Dust with powdered sugar after it has cooled. The cake tastes very moist, looks great, and is a nice alternative to cakes with traditional bases.