John Myers
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Quark Cream Cake with Pears
The perfect quark cream cake with pears recipe with a picture and simple step-by-step instructions.
ground
- 125 g Flour
- 60 g Butter
- 50 g Powdered sugar
- 0,5 teaspoon Vanilla sugar
- 1 pinch Salt
- 1 Egg yolk
Covering
- 480 g Canned pears
- 500 g Quark
- 125 g Sugar
- Juice of one lemon
- 8 leaf Gelatin
- 250 g Cream
- 2 tablespoon Sugar
also
- 50 g Cream
- 4 tablespoon Chopped pistachios
- 2 tablespoon Apricot jelly
- Knead the flour with butter, powdered sugar, vanilla sugar, salt and egg yolk to form a dough. Wrap the dough in foil and place in the refrigerator for about 1-2 hours. Grease a 26 cm springform pan or line it with baking paper.
- Preheat the oven to 200 ° C O / U heat. Roll out the dough and line the bottom of the springform pan with it. Then bake the base in the preheated oven for about 20 minutes.
- Drain the pears and collect the juice from them.
- Mix the quark with 125 g sugar with the juice of a lemon. Dissolve the soaked gelatin in the heated pear juice and stir into the quark mixture. Beat the cream with 2 tablespoons of sugar until stiff and fold into the quark mixture.
- Place a cake ring around the base. Spread the drained pears on the cooled base. Then pour the quark mixture over the pears and allow to solidify. Place in the refrigerator for about 2 hours.
- For the last layer, whip the cream until stiff and mix with the pistachios and jelly. Then spread carefully on the hardened curd cake. Finally decorate the cake as desired.
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