Swabian pear cake

Ingredients for 1 servings:

• 300 g spelt flour
• 100 g butter
• 75 g sugar
• 1 egg(s)
• 1 tsp baking powder
• 1 lemon zest
• 2 tbsp, heaped breadcrumbs (rusk crumbs) for sprinkling
• 1 kg pear(s)
• some lemon juice
• 50 g hazelnuts, chopped
• 2 eggs
• 50 g sugar
• 100 g low-fat curd cheese
• 150 g cream
• 150 g crème fraîche
• some cinnamon powder
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Make a shortcrust pastry from flour, sugar, butter, egg, baking powder, and lemon zest and line the base of a 28 cm springform pan with it. Pull up a rim of about 3-4 cm. You can also make it easier by making crumbles from the pastry and simply pressing them into the pan. Sprinkle the base with rusk crumbs. For the topping, peel the pears, cut them into wedges, and drizzle with lemon juice. Cover the base with the crumbs. Bake in the oven at 225 °C for about 20 minutes. In the meantime, roast the hazelnuts in a dry pan until golden brown. For the topping, mix together the eggs, sugar, quark, cream, crème fraîche, and a little cinnamon. Remove the cake from the oven and sprinkle with the roasted hazelnuts. Pour the topping over the top. Then bake at 200 °C for about 50 minutes. If necessary, cover with aluminum foil to prevent the cake from overcooking. Sprinkle with vanilla sugar after baking.