Put wine, water, honey, cinnamon stick, cloves and saffron in a saucepan. Briefly boil once. Quarter and peel the pears, remove the core and cut into wedges. Place the pear wedges in the liquid. Stew on a low heat for 5 minutes. Remove from heat and let cool in the liquid. Remove the pears and let them drain.

Heat the milk together with the sugar. Take off the stove. Stir in the orange liqueur. Break the chocolate into pieces and let it melt in the milk. Stir the cornstarch in the other milk until smooth. Bring chocolate milk to a boil. Add the mixed cornstarch. Bring to the boil briefly while stirring. Take off the stove. Allow to cool slightly.

Mix the quark with the sugar, salt, oil and milk. Stir in the hazelnuts and cocoa one after the other. Mix flour with baking powder, sieve over it and knead into a smooth dough.

Knead crumble from butter, sugar, flour and cocoa.

Grease a small baking sheet (approx. 20 by 30 cm) and dust with flour. Roll out the dough in it. Put the pudding on top and smooth it out. Cover with the pear slices. Spread the sprinkles over it.

Bake the cake in the oven at 180 degrees for about 20 to 25 minutes. Take out of the oven. Grate chocolate over it. Let the cake cool down.